Courgette barley risotto
May 29, 2014
This is what to do with your summer produce when salads aren't exactly cutting it for the miserable rain out there:
COURGETTE BARLEY 'RISOTTO'
1 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
2 sprigs of fresh thyme
dash of white wine
1½ l hot vegetable stock
3 courgettes, finely diced
1 stalk spring onion, sliced finely
1 tbsp butter
salt and pepper, to taste
Heat the oil in a large pan. Cook the shallots and garlic for 5 mins until the onion has softened. Add the barley and thyme and sauté for a few minutes till fragrant.
Add the dash of wine and let cook till it evaporates. Pour in a ladle of the stock and leave to cook for 5 mins or until the liquid has evaporated, stirring from time to time. Repeat with the rest of the stock, or till the barley is cooked till tender, but still retaining a bite.
Halfway through, add in the courgettes to cook. When ready to serve, check seasoning, and stir in the spring onions and butter. Serve warm.