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10 minutes

Sugar snap pearl barley risotto

40 minutes

Sugar snap pearl barley risotto

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

8 spring onions, thinly sliced
2–3 cloves garlic, crushed
2 T extra virgin olive oil, plus extra for drizzling
400 g pearl barley
4 cups good-quality chicken stock
Sea salt and freshly ground black pepper, to taste
200 g sugar snap peas, blanched
150 g peas or broad beans, blanched
2 T flat-leaf parsley, finely chopped
1/2 baby red cabbage, thinly sliced

Method

Place a large, heavy-based saucepan over a low heat. Add 2⁄3 of the spring onion, along with the garlic and olive oil. Gently fry for a minute or so, until soft and fragrant. Add the pearl barley and stir through until the grains become slightly glossy.

Add 1 ladle of stock at a time, and gently cook until the grains plump up and absorb the liquid. Simmer for 20 to 25 minutes, stirring occasionally. Once the grains are tender with a slightly nutty bite, and the texture is creamy, remove from the heat and season to taste.

Fold in the blanched sugar snap peas, the broad beans or peas, parsley, the remaining spring onion and a handful of thinly sliced purple cabbage. When ready to serve, divide between warmed bowls and serve with a crack of black pepper and a good drizzle of extra virgin olive oil.

Cook’s notes: Add a splash of white wine before adding the stock, if you like. For additional dairy, serve with crumbled goat’smilk cheese or ricotta.

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Sugar snap pearl barley risotto

Sugar snap pearl barley risotto

Ingredients

Method