Courgette and Pea Risotto Recipe with Artichoke

Pea, courgette and artichoke barley risotto

  • 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

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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.

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Nutritional Information

  • Kcals 298
  • Fat 2.3g
  • Saturates 0.4g
  • Carbs 54.7g
  • Fibre 6.1g
  • Protein 11.7g
  • Salt 0.6g
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