Olive Magazine
Courgette and Pea Risotto Recipe with Artichoke

Courgette, pea and artichoke barley risotto

Published: July 13, 2015 at 2:21 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This vegetarian courgette, pea and artichoke risotto makes for a delicious summery dish that feels indulgent, but is under 300 calories. Pearl barley is a healthier, higher fibre alternative to normal risotto rice.

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal298
fat2.3g
saturates0.4g
carbs54.7g
fibre6.1g
protein11.7g
salt0.6g
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Try this pea, courgette and artichoke barley risotto then check out more risotto recipes, such as our vegetarian risotto, pea and ham risotto and healthy risotto.

For more veggie options, try our vegetarian lasagne, vegetarian moussaka, vegetarian paella and other vegetarian recipes.

Ingredients

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

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...

Bolognese Risotto Recipe
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