Courgette, pea and artichoke barley risotto

Name: Courgette, pea and artichoke barley risotto
Total time: 1 h
Yield: Serves 4
Cuisine: Italian
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

Anna Glover

Published: July 13, 2015 at 2:21 PM

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Serves 4

Easy

Total time: 1 hr

0 reviews

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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

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Alternatives

Complete the dish

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

Nutrition

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

Nutrition: per serving

kcal298

low
fat2.3g
saturates0.4g
carbs54.7g
fibre6.1g
protein11.7g
salt0.6g

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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Authors

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Anna GloverSenior food editor

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