Risotto is one of those beautiful Italian dishes that is hearty and nourishing, and great to cook together as a family. This variation uses pearl barley as the base grain, which is a low GI alternative to the usual Arborio rice, and boasts an excellent selection of fresh, sautéed greens.
: 10 minutes
: 50 minutes
: 4 servings
1 tbsp olive oil
1 leek, sliced thinly
1 cup pearl barley
4 cups chicken stock
2 cups water
2 zucchini, chopped fine
1 bunch asparagus, chopped 3cm lengths
100g green beans, cut 3cm lengths
3/4 cup grated parmesan (plus extra to serve if desired)
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