Dr Rupy's Midweek Risotto
This midweek risotto isn't only easy, but it's great for using up the most common ingredients you've got lurking in the back of your fridge. Like a fe...This midweek risotto isn't only easy, but it's great for using up the most common ingredients you've got lurking in the back of your fridge. Like a few of the other budget recipes, the ingredients in this recipe are easily interchangeable, making use of what you have to hand! Read more This midweek risotto isn't only easy, but it's great for using up the most common ingredients you've got lurking in the back of your fridge. Like a few of the other budget recipes, the ingredients in this recipe are easily interchangeable, making use of what you have to hand! This midweek risotto isn't only easy, but it's great for using up the most common ingredients you've got lurking in the back of your fridge. Like a few of the other budget recipes, the ingredients in this recipe are easily interchangeable, making use of what you have to hand!
Plantpoints
fibre
spices
Plantpoints
fibre
spices
NUTRITION PER SERVING (Read more)
Plantpoints
fibre
spices
Ingredients
Method
Gather your ingredients.
Place a large saucepan or casserole dish on medium heat and add the olive oil. Add the carrots, onion, and leeks and sauté for 2 to 3 minutes.
Add the garlic, fennel seeds, half the crushed nuts, pearl barley, bay leaf, thyme and dried mushrooms, then continue to cook for another 2 minutes.
Crumble in the stock cube and pour in one ladleful of hot water. Bring the pan to a low simmer. Continue adding one ladle of boiling water every 2 minutes. The barley will take between 16 to 18 minutes to cook. Add more water if needed.
For the last few minutes of cooking add the peas, lemon juice and zest.
Take off the heat, drizzle over some olive oil and top with the reserved crushed nuts and pine nuts.
User comments (10)
I used home grown lions mane mushroom. Dry fried in the pan, removed then added olive oil to the pan added the lions mane and fried until brown, cut into strips and placed on top. It was delicious with this very tasty risotto, my husband enjoyed it too, he said it was very tasty
Took a long time, but was really easy and tasty. Added Parmesan at the end.
I really enjoyed it and so did my family.
This recipe is delicious! I just used 150 g of Barley and started with a ladle of vegetable stock and ended up using the whole amount, seasoned and cooked for 25 minutes with a lid on.
Okay. Was a warm filling meal for a cold evening, but it's not going on my 'saved' list.
It was alot more tasty than I thought would be.
I usually cook with alot of spices and herbs and thought this would be bland.
I was wrong.
Great straightforward recipe which delivers flavour. Would definitely cook again. Pearl barley adds an interesting texture to the dish
Really delicious. I’d never thought to use pearl barley for a risotto but it’s actually better than rice!
This was a lot tastier than the range of ingredients suggested or than it looked. Filling and generous portions. Leftovers will be turned into soup tomorrow. I will be making it again.
Really scrumptious, easy, evening meal.