Barley 'Risotto' Recipe

• 450 gm barley
• 100 gm finely minced onions
• 100 gm finely minced garlic
• 100 gm minced asparagus
• 200 gm minced zucchini
• 200 gm minced vine ripened tomatoes
• 50 gm minced basil
• 1 lt vegetable stock for cooking, mainly asparagus flavour
• 500 ml reduced asparagus stock
• 30 ml extra virgin olive oil for cooking
• 1 c. Parmesan cheese, finely grated
• 1 x salt and pepper

1. Heat the extra virgin olive oil in a heavy-bottomed frying pan over a medium-high heat.
2. Sweat the onions and the garlic.
3. Cook till golden brown, about 6 min.
4. Add in the tomatoes and the barley, stir well, reduce the heat to low and let the flavours mingle for a minute or possibly so.
5. Add in half of the vegetable stock to the pan and cook over a low heat.
6. Once the liquid has been absorbed, stir it and add in more stock to cover the barley.
7. After 8 - 9 min add in the zucchini the asparagus, cook till the barley is completely cooked, (stir in the parmesan here if you want to use it), season.
8. Place the barley risotto in a bowl, garnish with additional asparagus tips, tomato concasse, reduced asparagus stock and serve.
9. Garnish with basil crisp.
10. Preparation is moderate

barley, onions, garlic, asparagus, zucchini, tomatoes, basil, vegetable stock for cooking, olive oil, parmesan cheese, salt

Taken from cookeatshare.com/recipes/barley-risotto-79041 (may not work)