This risotto is a versatile dish. It works perfectly well with aborio rice and the fennel and broad beans can be substituted with other vegetables – make use of what you have on hand. Instead of gradually adding the stock like traditional risotto recipes, it all goes in at once and extra is added as needed.
You will need
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion finely chopped
- 1 large fennel chopped into 3cm cubes
- 150g frozen broad beans cooked and tough outer shell removed
- 200g pearl barley, washed and drained
- 800mL vegetable stock heated
- Bunch of flat leaf parsley finely, chopped
- 30g parmesan grated
- Salt and pepper to taste
What you do
Fry the onion until soft and sweet in the olive oil and butter. Add the fennel and pearl barley and stir. Add all the vegetable stock, bring to the boil, then simmer partially covered. Stir frequently once the liquid is absorbed by the pearl barley, adding more water if required.
Once the pearl barley is soft and the risotto has thickened, stir in the broad beans, most of the parsley and parmesan. Add salt and pepper to taste and serve with some extra parmesan, leftover parsley and a drizzle of olive or chilli oil.