Lemony courgette pearl barley risotto recipe | Sainsbury`s Magazine
This zesty pearl barley risotto recipe is a great low-effort, high-fibre alternative to arborio rice for a midweek supper. Ours is packed with seasonal green veg, hazelnuts and a good squeeze of lemon
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.sainsburysmagazine.co.uk.
Ingredients
- 100g pearl barley, rinsed
- 1 ltr hot vegetable stock (made using 1 stock pot or cube)
- 100g asparagus tips, cut in half on the diagonal
- 20g blanched hazelnuts
- ½ tbsp olive oil
- 1 shallot, finely sliced
- 1 medium courgette, grated
- 2 garlic cloves, finely sliced
- 2 tbsp chopped tarragon, plus extra leaves to garnish
- 1 unwaxed lemon
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