Pearl barley, pea and asparagus risotto


( Serves 2)

Cooking Time: 50 minutes



  • Barley 180 grams/ml
  • Asparagus 128 grams/ml
  • 100 grams/ml
  • Onion 100 grams/ml
  • Garlic 5 grams/ml
  • Olive oil 35 grams/ml
  • Breadcrumbs 50 grams/ml
  • Lemon 80 grams/ml
  • Yeast 15 grams/ml


  • Get any pan, as long as it has some depth to it.
  • splash in half the olive oil, then finely chop the onion and add it.
  • Sweat it slowly for 5 minutes, you do not want to colour the onion.
  • Add the garlic and cook for another couple minutes.
  • Pour the pearl barley in and stir around for another minute.
  • Tip in your veg stock of 500ml and bring to boil.
  • Once boiling, bring it down to a simmer, until the pearl. barley is done.
  • Meanwhile,  get your asparagus in a tray and roll them around in a little bit of oil, salt and pepper.
  • Cook them on a high temp, 180 plus, for about 5 minutes (or when they start to colour ).
  • When the pearl barley looks nearly cooked add your peas.
  • In a separate pan, pour the rest of the olive oil in a frying pan at a hot temperature. Chuck in the breadcrumbs and brown (it won't take long).
  • The pearl barley should be done now so add your asparagus, half a lemon and a tbs of nutritional yeast and mix.
  • Season and serve. Add the breadcrumbs on top with another squeeze of lemon.

Extra Notes

  • 128 grams of asparagus= about 8 spears

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