Barley & broad bean risotto - Good Food Middle East
Swap rice for pearl barley to make this broad bean risotto with ricotta and herbs. It's easy to prepare and makes an easy midweek meal that's full of flavour
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 large garlic cloves, crushed
- 150g pearl barley
- 700-800ml hot vegetable stock
- 250g frozen broad beans, podded, defrosted
- 1 lemon, zested
- 1 tbsp finely chopped mint, plus extra to serve
- 3 tbsp ricotta
- 1 tbsp finely chopped basil
- 2 tbsp parmesan or vegetarian alternative, grated, plus extra to serve
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