Courgette and Pea Risotto Recipe with Artichoke

This competition is now closed

Pea, courgette and artichoke barley risotto

Name: Pea, courgette and artichoke barley risotto
Total time: 1 h
Ingredients: olive oil spray; onion 1 large, diced; garlic 1 clove, crushed; pearl barley 200g; vegetable stock 600ml, hot; fresh peas 150g; courgette 2, shredded; artichoke hearts 6 in brine, sliced; quark 3 tbsp

1 hour
serves 4
Easy

Barley is a great alternative to normal risotto rice, and when paired with pea, courgette and artichoke, makes for a delicious summery dish that feels indulgent but is under 300 calories

By Anna Glover

July 13, 2015 at 2:21 pm

Ingredients

olive oil spray
onion 1 large, diced
garlic 1 clove, crushed
pearl barley 200g
vegetable stock 600ml, hot
fresh peas 150g
courgette 2, shredded
artichoke hearts 6 in brine, sliced
quark 3 tbsp

Method

Step 1

Heat a spray of olive in a frying pan and fry the onion until soft.Add the garlic for a minute, then add the barley. Stir with the onion and pour over the hot stock. Cover and simmer for 40 minutes, or until the barley is tender. Stir though the peas, courgette and artichokes with lots of seasoning, and simmer for another 5 minutes until the peas are cooked. Remove from the heat, stir in the quark and serve.

Discover more of our best risotto recipes here...