Name: Barley & Broad Bean Risotto Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup barley; 2 cups vegetable broth; 1 onion, chopped; 2 garlic cloves, minced; 1 cup broad beans (fresh or frozen); 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; Salt and pepper, to taste

How To Make Barley & Broad Bean Risotto

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Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

1 cup barley
2 cups vegetable broth
1 onion, chopped
2 garlic cloves, minced
1 cup broad beans (fresh or frozen)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste

Instructions

In a large pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
Add the barley to the pan and cook for 2 minutes, stirring constantly.
Gradually add vegetable broth, 1/2 cup at a time, stirring well after each addition, until the barley is tender and creamy (about 30 minutes).
In a separate pot, blanch the broad beans for 2 minutes in boiling water, then drain and rinse with cold water. Remove the outer skin.
Add the broad beans to the risotto and cook for an additional 5 minutes.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Serve the barley and broad bean risotto hot, garnished with extra Parmesan cheese if desired.