Super Green Vegetable Garden Risotto With Garden Peas, Courgettes, Mint & Toasted Hazelnuts
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a frying pan and a saucepan. Pour boiling water from your kettle into a large saucepan, salt the water, then place over a medium-high heat.
STEP 2
Once the water is bubbling, add theĀ pearl barleyĀ and turn it down to a simmer. Cook until al dente, around 20 minutes. Reserve a mug of water for later, then drain the pearl barley once cooked. Meanwhile slice theĀ courgetteĀ lengthways 0.5cm thick (or you could cut into cubes if you prefer!). Pick and finely chop theĀ mintĀ leaves.
STEP 3
Place your frying pan over a medium heat, then add theĀ hazelnutsĀ and dry fry (without oil) until golden, around 2-3 minutes. Remove, set aside and lightly crush or chop. When the pearl barley is almost ready, add a drizzle of oil to your frying pan and fry theĀ courgetteĀ until lightly charred. Season to taste with salt and pepper.
STEP 4
Once the pearl barley is ready, put the empty saucepan back over a medium-low heat, add theĀ super green sauceĀ andĀ garden peas, and heat through until piping hot . Add the cookedĀ pearlĀ barleyĀ back into the pan along with half of the choppedĀ mintĀ (reserving the rest for the final garnish!) and squeeze in half of theĀ lemon. Add a little of the reserved pearl barley water if needed so the sauce is nice and creamy. Season to taste with salt and pepper.
STEP 5
Divide theĀ risottoĀ between serving bowls, then top with the charredĀ courgettes, a scattering of toastedĀ hazelnuts, the remainingĀ mintĀ and another squeeze of freshĀ lemon. Season to taste with salt and pepper and finish with a good drizzle of extra virgin olive oil if you like. Enjoy!
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Super Green Vegetable Garden Risotto With Garden Peas, Courgettes, Mint & Toasted Hazelnuts
Super Green Vegetable Garden Risotto With Garden Peas, Courgettes, Mint & Toasted Hazelnuts
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a frying pan and a saucepan. Pour boiling water from your kettle into a large saucepan, salt the water, then place over a medium-high heat.
STEP 2
Once the water is bubbling, add theĀ pearl barleyĀ and turn it down to a simmer. Cook until al dente, around 20 minutes. Reserve a mug of water for later, then drain the pearl barley once cooked. Meanwhile slice theĀ courgetteĀ lengthways 0.5cm thick (or you could cut into cubes if you prefer!). Pick and finely chop theĀ mintĀ leaves.
STEP 3
Place your frying pan over a medium heat, then add theĀ hazelnutsĀ and dry fry (without oil) until golden, around 2-3 minutes. Remove, set aside and lightly crush or chop. When the pearl barley is almost ready, add a drizzle of oil to your frying pan and fry theĀ courgetteĀ until lightly charred. Season to taste with salt and pepper.
STEP 4
Once the pearl barley is ready, put the empty saucepan back over a medium-low heat, add theĀ super green sauceĀ andĀ garden peas, and heat through until piping hot . Add the cookedĀ pearlĀ barleyĀ back into the pan along with half of the choppedĀ mintĀ (reserving the rest for the final garnish!) and squeeze in half of theĀ lemon. Add a little of the reserved pearl barley water if needed so the sauce is nice and creamy. Season to taste with salt and pepper.
STEP 5
Divide theĀ risottoĀ between serving bowls, then top with the charredĀ courgettes, a scattering of toastedĀ hazelnuts, the remainingĀ mintĀ and another squeeze of freshĀ lemon. Season to taste with salt and pepper and finish with a good drizzle of extra virgin olive oil if you like. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a frying pan and a saucepan. Pour boiling water from your kettle into a large saucepan, salt the water, then place over a medium-high heat.
STEP 2
Once the water is bubbling, add theĀ pearl barleyĀ and turn it down to a simmer. Cook until al dente, around 20 minutes. Reserve a mug of water for later, then drain the pearl barley once cooked. Meanwhile slice theĀ courgetteĀ lengthways 0.5cm thick (or you could cut into cubes if you prefer!). Pick and finely chop theĀ mintĀ leaves.
STEP 3
Place your frying pan over a medium heat, then add theĀ hazelnutsĀ and dry fry (without oil) until golden, around 2-3 minutes. Remove, set aside and lightly crush or chop. When the pearl barley is almost ready, add a drizzle of oil to your frying pan and fry theĀ courgetteĀ until lightly charred. Season to taste with salt and pepper.
STEP 4
Once the pearl barley is ready, put the empty saucepan back over a medium-low heat, add theĀ super green sauceĀ andĀ garden peas, and heat through until piping hot . Add the cookedĀ pearlĀ barleyĀ back into the pan along with half of the choppedĀ mintĀ (reserving the rest for the final garnish!) and squeeze in half of theĀ lemon. Add a little of the reserved pearl barley water if needed so the sauce is nice and creamy. Season to taste with salt and pepper.
STEP 5
Divide theĀ risottoĀ between serving bowls, then top with the charredĀ courgettes, a scattering of toastedĀ hazelnuts, the remainingĀ mintĀ and another squeeze of freshĀ lemon. Season to taste with salt and pepper and finish with a good drizzle of extra virgin olive oil if you like. Enjoy!
