Leek & Lemon Barley Risotto

Ohhhh, I must say, I do love the winter season for all the lovely ‘comfort meals’ that come out of the kitchen. This simple risotto is definitely one of them!

 

INGREDIENTS:

  • 1 cup Pearled Barley
  • 3.5C of your favourite Stock (I use 3 Tbsp of our Gourmet Vegie Stock in 3.5C water)
  • 2 Leeks, chopped into thin slices
  • 2 cloves Garlic, diced
  • 4 Tbsp Fresh or 2 Tbsp Dried Herbs – I love thyme, oregano and rosemary – or try theĀ Italian Herb Mix
  • 2 Tbsp Olive Oil
  • 1 bunch Kale, Silverbeet or Baby Spinach, stalks removed and then sliced finely
  • The zest of one large LemonOrganic_Lemon_Zest
  • Black Pepper to taste
  • 100g Parmesan CheeseĀ grated. VEGAN OPTION: 2Tbsp Nutritional Yeast

OPTIONAL EXTRAS

  • 40g Pinenuts, gently toasted
  • 2 tsp Chia Seeds
  • 1 Tbsp Hemp Seeds

 

Lemon_and_Leek_Barley_RisottoMETHOD

  • Into a large (heavy based) saucepan heat the olive oil
  • Add sliced leeks and garlic and cook gently for 2 minutes – just until cooked through (not browned)
  • Add Barley and stir to coat with oil
  • Add Stock, 1 cup at a time, stirring in between
  • Add Black Pepper (I like lots!) and Herbs
  • Once boiling, reduce to simmer
  • Put on the lid and then stir every 10 mins or more often if you don’t have a heavy based saucepan (you don’t want to burn the bottom!).
  • Taste test the barley until cooked (you can always add a little more water if you think you need too) – it will take around 40 mins
  • Turn off the heat and stir in your Kale, Lemon Zest and Parmesan (and any of the optional extras if you are using)
  • Pop the lid back on for a couple of minutes and then you’re good to EAT!

 

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Janine Ravenwood

We are two community spirited mums sourcing local, organic and conscious whole-foods. We support ethical producers and growers with an aim to keep it as local as possible. We want a positive future for this planet and believe that building closer knit communities and using sustainable methods is vital for this outcome.

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