Name: Lemon and asparagus barley risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 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

Lemon and asparagus barley risotto

Serves 4

Prep

10M

Cook

25M

Total

35M

Skip to Recipe

Ingredients

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

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.

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Ingredients

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