Barley & broccoli risotto with lemon & basil
- Preparation and cooking time
- plus overnight soaking
- Serves 2
- 100g wholegrain pearl barley
- 2 tsp reduced-salt vegetable bouillon powder
- 2 tbsp rapeseed oil
- 1 large leek , chopped
- 2 garlic cloves
- ⅔ pack basil
- generous squeeze of lemon juice
- 125g Tenderstem broccoli from a 200g pack
- STEP 1
Pour a litre of cold water over the barley, cover and leave to soak overnight.
- STEP 2
The next day, drain the barley, reserve the liquid and use it to make 500ml vegetable bouillon. Heat half the oil in a non-stick pan, add the leek and cook briefly to soften. Tip half into a bowl, then add the barley and bouillon to the pan, cover and simmer for 20 mins.
- STEP 3
Meanwhile, add the garlic, basil, remaining oil, the lemon juice and 3 tbsp water to the leeks in the bowl, and blitz to a paste with a stick blender
- STEP 4
When the barley has cooked for 20 mins, add the broccoli to the pan and cook for 5-10 mins more until both are tender. Stir in the basil purée, heat very briefly (to retain the fragrance), then spoon into bowls to serve.