Name: Barley & broad bean risotto
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: 2 tbsp olive oil -; 1 small onion , finely chopped -; 2 large garlic cloves , crushed -; 150g pearl barley -; 700-800ml hot vegetable stock -; 250g frozen broad beans , podded, defrosted -; 1 lemon , zested -; 1 tbsp finely chopped mint , plus extra to serve -; 3 tbsp ricotta -; 1 tbsp finely chopped basil -; 2 tbsp parmesan or vegetarian alternative, grated, plus extra to serve -

Ingredients for - Barley & broad bean risotto

1. 2 tbsp olive oil

2. 1 small onion , finely chopped

3. 2 large garlic cloves , crushed

4. 150g pearl barley

5. 700-800ml hot vegetable stock

6. 250g frozen broad beans , podded, defrosted

7. 1 lemon , zested

8. 1 tbsp finely chopped mint , plus extra to serve

9. 3 tbsp ricotta

10. 1 tbsp finely chopped basil

11. 2 tbsp parmesan or vegetarian alternative, grated, plus extra to serve

How to cook deliciously - Barley & broad bean risotto

1 . Stage

Heat the oil in a large saucepan. Add the onion along with a pinch of salt and gently fry for 8-10 mins or until softened. Stir through the garlic and cook for 1 min. Tip in the pearl barley and 600ml of the stock. Bring to the boil, lower to a simmer and cook for 35 mins, stirring regularly, until nearly all the liquid has been absorbed and the pearl barley is tender. Add the remaining stock, a splash at a time, to loosen if it looks too thick.

2 . Stage

Roughly chop half of the podded broad beans (or pulse a few times in a food processor), keeping the rest whole. Stir all the broad beans into the risotto along with the lemon zest, mint, ricotta, basil and parmesan (with a splash more stock or water if it looks dry). Season, then serve in bowls with extra mint and parmesan scattered over.