Barley & broccoli risotto with lemon & basil--Recipes For Dinner

Barley & broccoli risotto with lemon & basil

Ingredients

100g wholegrain pearl barley
2 tsp reduced-salt vegetable bouillon powder
2 tbsp rapeseed oil
1 large leek, chopped
2 garlic cloves
2/3 pack basil generous squeeze of lemon juice
125g Tenderstem broccoli from a 200g pack

Method

1. Pour a litre of cold water over the barley, cover and leave to soak overnight.

2. The next day, drain the barley, reserve the liquid and use it to make 500ml vegetable bouillon. Heat half the oil in a non-stick pan, add the leek and cook briefly to soften. Tip half into a bowl, then add the barley and bouillon to the pan, cover and simmer for 20 mins.

3. Meanwhile, add the garlic, basil, remaining oil, the lemon juice and 3 tbsp water to the leeks in the bowl, and blitz to a paste with a stick blender