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Courgette, pea and artichoke barley risotto

Name: Courgette, pea 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

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.

By Anna Glover

Published: July 13, 2015 at 2:21 pm

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
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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