Pearl Barley Risotto.

This vegetarian dish is a real crowd pleaser - perfect for cooking for the family or as the star of a dinner party. Enjoy alongside a refreshing side salad, or as a bigger portion of just Risotto.

RECIPE

Makes: Enough for two - three

Time to Make: Fifty minutes

Difficulty Rating: Not too challenging

INGREDIENTS

50g Dried Pearl Barley
1 Packet Asparagus
100g Frozen Peas
1⁄2 an Onion
150g Butternut Squash
25g Parmesan Cheese
125g Ricotta Cheese – normally 1⁄2 a tub

METHOD

1. In a pan cook the finely chopped onion and small diced squash until the onion is starting to soften

2. Add the pearl barley to the pan and cover with 500-750ml water or stock

3. Bring to the boil and simmer for 20-30 minutes, adding more water if necessary – you want the barley to completely absorb all of the water so there is none left when it is finished cooking

4. Add the peas and asparagus and cook for another 5 minutes

5. Take off the heat and stir through the ricotta

6. Top with parmesan and enjoy