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Pea, zucchini and artichoke barley risotto

Hello, health!
Pea, zucchini, artichoke and barley risotto.
4
10M
50M
1H

Add barley to your pantry staples – it’s healthy and filling with a nutty flavour!

After more vegetarian dinner ideas?

Ingredients

Method

1.

Heat oil in a large frying pan over a medium heat. Add onion and cook, stirring occasionally, until soft. Add garlic and cook for a further 1 minute, then stir in pearl barley.

2.

Pour in vegetable stock. Bring to a simmer and cook, covered, for 40 minutes or until pearl barley is tender. Stir in peas, zucchini and artichoke, and season with salt and pepper. Simmer for a further 5 minutes or until peas are cooked. Remove from heat. Stir in quark and serve.

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