/assets/logos/nzwd.svg
Recipe

Lemon and asparagus barley risotto

Jul 29, 2012 2:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Lemon and asparagus barley risotto
  • 2 teaspoon olive oil
  • 1 red onion, finely chopped
  • 1 1/2 cup pearl barley
  • 4 1/2 cup hot vegetable stock
  • 1 bunch asparagus, trimmed, cut into 3
  • 1 red capsicum, char-grilled, peeled, seeded, finely sliced
  • lemon, zest finely grated, juiced
  • 1 egg, poached
  • grated parmesan, to serve
  • rocket salad, to serve

Method

Lemon and asparagus barley risotto
  • 1
    Heat oil in a heavy-based saucepan on medium. Saute onion for 2-3 minutes, until starting to colour. Stir in barley and cook for 2 minutes, until toasted.
  • 2
    Add hot stock, one ladle at time, stirring after each addition, until absorbed (about 20 minutes).
  • 3
    Repeat until all stock has been used and barley is just tender (al dente), adding asparagus, capsicum and lemon with the last ladle.
  • 4
    Top with egg and parmesan. Serve with rocket salad, if desired.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg