Lemon Barley Risotto

Recipes

A diverse and vast array of healthy, organic goods whipped up to create delightful and delicious snacks, desserts and savoury dishes.

Spring Summer Vegetarian Dairy Free

With its nutty undertones, barley provides the perfect backdrop for the zesty flavour of lemon and earthy taste of asparagus. Low in fat and high in fibre, this dish offers the richness and creamy kick you crave without the guilt.

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INGREDIENTS

2	cups organic barley
½	organic lemon
1	bunch organic asparagus
½	organic onion
4 to 6	cups veggie or chicken stock (heated)
½	cup white cooking wine
	extra-virgin olive oil
	sea salt and pepper to taste

INSTRUCTIONS

In a large deep skillet or pot place about 3 tbsp. of extra-virgin olive oil and sauté onion and asparagus until slightly soft. Once complete, set aside.
In the same pan, add a little more olive oil and the barley.
Start stirring with a wooden spoon for about 5 minutes. Add the white wine and stir until evaporated.
Start adding a ladle full of the stock (one at a time) until it’s absorbed. Keep adding stock and stirring. When the barley tastes slightly soft (it will be chewy) add the asparagus mixture and continue with the stock until barley is cooked .
Remove from heat and grate in the zest from the half lemon and stir .
Add grated cheese if desired. Serve immediately.

Lemon Barley Risotto

INGREDIENTS

INSTRUCTIONS

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