Dr Rupy's Midweek Risotto

1

Gather your ingredients.

2

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.

3

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.

4

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.

5

For the last few minutes of cooking add the peas, lemon juice and zest.

6

Take off the heat, drizzle over some olive oil and top with the reserved crushed nuts and pine nuts.