Barley Risotto

Preparation is moderate

Yield: 4 servings.

Ingredients

• 450 grams of barley (1 pound)
• 100 grams of finely chopped onions (3 ¼ ounces)
• 100 grams of finely chopped garlic (3 ¼ ounces)
• 100 grams of chopped asparagus (3 ¼ ounces)
• 200 grams of chopped zucchini (6 ½ ounces)
• 200 grams of chopped vine ripened tomatoes (6 ½ ounces)
• 50 grams of chopped basil (3 tablespoons)
• 1 litre of vegetable stock for cooking, mainly asparagus flavour (1 quart)
• 500 millilitres of reduced asparagus stock
• 30 millilitres of olive oil for cooking ( 2 tablespoons)
• 1 cup Parmesan cheese, freshly grated
• Salt and black pepper

Directions

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