Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Courgette, pea and artichoke barley risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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.
