Name: Pearl Barley and Courgette Risotto
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: Serves 2-3
Ingredients: 250 g pearl barley; 4 sprigs of thyme, leaves picked; 1.5 litres vegetable stock; 50 ml white wine; 4 mushrooms (about 100g), finely diced; 1 shallot or 1 small white onion, finely sliced; 1 clove garlic, finely sliced; large handful of grated Parmesan (or pecorino or vegan Parmesan); basil leaves, to serve; zest and juice of 1 lemon; 2 medium courgettes (about 400g), cut into thin slices; 1 tbsp mascarpone (optional); olive oil for frying

Preparation info

Serves
2-3

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

I always think of making risotto as a mindful experience – the gentle stirring and slow adding of stock is soothing and provides a good opportunity to enjoy some peace and quiet. Pearl barley has a little bit more bite than risotto rice, so livens up this recipe. Mascarpone, lemon and basil do add a lovely depth of flavour, but if you wish to make this dairy free, replace the mascarpone for a vegan cream and use a dairy-free Parmesan for the topping.