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In season…British Asparagus and Pumpkin Barley Risotto

Posted Jul 26 2012 10:56am

I am still in the process of cleaning out my cupboards and wanted to use up the last of my barley by making a risotto. I thought since asparagus is currently in season in the UK, it would be a lovely addition to this recipe. This recipe is also a great way to add some more vegetables into your diet, requires few ingredients and is easy to make.

Asparagus, pumpkin and barley risotto
Serves 4

Ingredients
1 cup pearl barley
1 red onion, diced
1 cup grated pumpkin
1 cup grated carrot
1 large bunch of asparagus, spear cut into 3 cm pieces
1 tbsp coconut oil
1 litre low sodium vegetable stock
2 tbsp cream cheese (optional)

Method
In a non stick frying pan, sauté the onion in the coconut oil until softened. Reduce the heat and add the barley and cook for a minute, stirring continuously. Add the grated carrot and pumpkin and cook for another minute. Add a ladle of stock at a time to the barley, when all the liquid is absorbed add another ladle of stock. Continue this process until all stock has been used and barley is soft but still has a slight nuttiness (if the barley is still too hard, add more stock or water). Lastly, add the asparagus and cream cheese, stirring to combine for a few minutes. To serve, sprinkle with a tbsp of nutritional yeast if desired.

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