140gm pearl barley
4 leeks, sliced
2 stalks celery, sliced
1 medium butternut, peeled and cut in chunks
2 carrots, chopped
100gm button mushrooms, chopped
1 head broccoli, broken into florets
1 – 2 cups vegetable stock (more if necessary)
2 tsp dried thyme
Grated parmesan and sunflower seeds to serve
Method
Spray a large frying pan with non-stick cooking spray.
Dry fry the leeks and celery until they begin to soften.
Sprinkle over the thyme.
Add the carrots, butternut and mushrooms and cook for a further 3 minutes or so.
Tip in the barley and ½ cup of stock, stir well to combine.
Continue cooking and stirring, adding more stock a little at a time.
Once all the stock is in, nestle the broccoli florets in the pan.
Cover and continue to simmer gently for 20 minutes, stirring occasionally.
Serve garnished with freshly grated parmesan and sunflower seeds.
Check that the barley is tender, and make sure there is enough moisture in the pan. A risotto should be smooth and creamy when it’s ready.
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