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Primavera barley risotto
Primavera barley risotto
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Delicious low-GI Primavera Barley Risotto.
Ingredients:
  • 18.20 gm brand pure olive oil
  • 1 leek, thinly sliced
  • 220.00 gm pearl barley
  • 1020.00 gm salt-reduced chicken stock
  • 500.00 gm water
  • 2 small zucchini, finely chopped
  • 1 bunch asparagus (optional), chopped
  • 100g green beans, trimmed, cut into 3cm lengths
  • 187.50 ml grated parmesan, plus extra to serve (optional)
  • 20g brand butter
Instructions:
  • In a generously sized saucepan, warm the oil over medium heat. Sauté the leek until soft, for about 2-3 minutes. Introduce the barley and continue to cook, stirring occasionally, for an additional 2-3 minutes until lightly toasted.
  • In a saucepan, gently simmer the stock and water until it boils. Slowly incorporate the liquid into the barley mixture, one ladleful at a time, stirring until each addition is absorbed. Keep adding stock for about 40 minutes or until all the liquid is absorbed and the barley reaches a tender consistency.
  • Combine zucchini, asparagus, green beans, parmesan, and butter, mixing until well incorporated. Cover and let sit for 5 minutes until creamy. Serve in bowls with a sprinkle of extra parmesan on top.

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