Spring vegetable and barley risotto

Babiche Martens

There is nothing like the first taste of spring asparagus. It is so sweet and delicious. Don’t waste any of it. Slice the tougher ends into thin pieces and add with leeks to this simple-to-make risotto.

Barley, which is traditionally thrown into soups and casseroles to thicken them, is perfect for this risotto, as it adds a slightly nutty flavour.

Ingredients

1 Tbsp	Butter
1 Tbsp	Olive oil
1 large	Leek, sliced thinly
3 cloves	Garlic, crushed
2 cups	Barley (Main)
¼ cup	White wine
5 cups	Chicken stock
1 bunch	Asparagus, cut in half (Main)
½ cup	Grated parmesan cheese
1	Lemon, zested and juiced
4 slices	Prosciutto

Directions

1. In a heavy based saucepan heat the butter and oil. Add the leek and garlic, cooking for a few minutes without browning, until softened. Add any tougher ends of asparagus here.
2. Add the barley and stir for 1 minute. Pour in the wine, bring to a simmer. Once it has evaporated, add the stock in two batches, stirring occasionally to ensure it doesn't stick to the bottom. Continue to cook for 20 minutes then add the asparagus and continue to cook for 5 minutes.
3. Stir through the parmesan and lemon. Season with salt and pepper.
4. Serve hot topped with a piece of prosciutto.

More springtime recipes from Angela

• Apricot and apple pie
• Lamb loin chops with roast vegetables and bulgur wheat