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Preparing: 15 min
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Cook time: 25-30 min Total time: 45 min
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| Ingredients: | Method: |
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1 big yellow onion
3/4 big yellow courgettes
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Peel and chop the onion, then peal and chop the courgettes.
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1 tblsp olive oil
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Heat the olive oil on a frying pan and add the onions. Add salt and cook until soft.
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1 garlic clove
100 g pearl barley
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Add the minced garlic clove and combine with the onions. Next add the pearl barley and stir.
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200 ml vegetable stock
200 ml white wine
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Add the vegetable stock and white wine. Cover with the lid and let it simmer for 15 minutes on low heat.
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100 g garden peas
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Add the peas and let it simmer for another 10 minutes until the barley absorbs the liquid.
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300 g broad beans, cooked and shelled
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Add the broad beans and stir to combine the ingredients well.
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salt and pepper to taste
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Add salt and pepper to taste. |
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1 tblsp unsalted butter
50 g grated Parmesan cheese
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Add the unsalted butter and the Parmesan cheese and combine well with the barley and vegetables. The risotto should have creamy consistency and all liquid should be absorbed. Remove the pan from the heat.
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Cover with the lid and leave for 10 minutes.
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Transfer the risotto to the serving plate. Serve warm for lunch or dinner.
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