Barley 'Risotto' Recipe

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Servings: 4


Cost per serving $3.78 view details


  1. Heat the extra virgin olive oil in a heavy-bottomed frying pan over a medium-high heat. Sweat the onions and the garlic. Cook till golden brown, about 6 min. Add in the tomatoes and the barley, stir well, reduce the heat to low and let the flavours mingle for a minute or possibly so.
  2. Add in half of the vegetable stock to the pan and cook over a low heat. Once the liquid has been absorbed, stir it and add in more stock to cover the barley. After 8 - 9 min add in the zucchini the asparagus, cook till the barley is completely cooked, (stir in the parmesan here if you want to use it), season.
  3. Place the barley risotto in a bowl, garnish with additional asparagus tips, tomato concasse, reduced asparagus stock and serve. Garnish with basil crisp.
  4. Preparation is moderate


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Nutrition Facts

Amount Per Serving %DV
Serving Size 316g
Recipe makes 4 servings
Calories 621  
Calories from Fat 137 22%
Total Fat 15.59g 19%
Saturated Fat 5.6g 22%
Trans Fat 0.0g  
Cholesterol 22mg 7%
Sodium 637mg 27%
Potassium 641mg 18%
Total Carbs 100.81g 27%
Dietary Fiber 19.3g 64%
Sugars 3.89g 3%
Protein 23.51g 38%
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