Pearl Barley Risotto with Black Beans & Broccoli

Pearl Barley Risotto with Black Beans & Broccoli

By Chef Shantanu Gupte

From Health Mange More

Prep: 8 hours

Cook: 45 minutes

Method: Easy

Course: Rice

Key Ingredients:

Nutritious and wholesome this risotto is a pleasure to eat

Ingredients

Pearl barley 300 gms
Black beans, cooked 200 gms
Broccoli florets 8 to 10
Olive oil 3 tbsps
Medium carrots, diced 4
Medium onion, finely sliced 1
Large cloves of garlic, finely chopped 2
Mixed dried herbs 2 tsps
Vegetable stock 400 mls
Almond cream 100 gms
Onion seed oil 1 tbsp to drizzle

Methods

Heat 2 tbsps olive oil in a large non-stick pan, add the carrots and saute on medium heat for 10 minutes or till the edges start to caramelize.
Add onion, garlic, beans, broccoli and mixed herbs, with remaining oil, reduce heat to low and saute for 10 minutes to sweat the onion and soften the garlic.
Add pearl barley and stir for a couple of minutes to toast the edges. Add a splash of stock, stir, and add rest of the stock gradually, stirring regularly. Simmer till the pearl barley is soft and soupy.
Remove from heat and stir in cream and drizzle onion seed oil just before serving. Transfer into a serving platter and serve hot.

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