Cheats Pearl Barley Risotto

| Prep time: 5 minutes | Cook time: 20 minutes | Total cook time: 25 minutes |

We love risotto but sometimes the prospect of being tied to the stirring puts me off. This recipe is perfect as you pre-cook the pearl barley, which can be done ahead so the final preparations are actually very quick. Plus pearl barley is packed with nutrients and fiber so yummy and healthy in equal measure. This is also delicious with peas.


Here's what you'll need:

Cook your pearl barley to pack instructions minus 5 minutes. So, for instance, my pack gives an overall cook time of 60 minutes so I will cook for 55 minutes.

200g cooked pearl barley
1 onion, chopped
3 cloves of garlic. minced

200ml stock

200g spinach

Bunch of spring onions

100g Pecorino cheese, grated

1 Lemon, juice and zest

Mint, chopped

Here's how you make it:

1. Heat the oil in a large saucepan, then add the onion and garlic and cook over a medium heat for 5 minutes, or until soft.
2. Add the cooked pearl barley and stock and cook for 5 minutes, or until the pearl barley is heated through. Stir frequently.
3. Add the spinach, spring onions, and most of the pecorino cheese. Remove from the heat and allow to stand for 5 minutes. 
4. Then season well and add the lemon zest and mint and stir. 
5. Serve with the remaining pecorino cheese.

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