Asparagus & lemon pearl barley risotto
7
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
This simple risotto uses barley instead of rice and showcases the lovely fresh flavour of the asparagus.
Ingredients
Asparagus, raw
250 g, trimmed
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely chopped
Celery, Raw
2 stick(s), finely chopped
Garlic
1 clove(s), crushed
Pearl barley, dry
225 g
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
30 ml
Mint, Fresh
5 sprig(s), finely chopped
Vegetable stock cube
2 cube(s), made up with 1.25 litre hot water
Fennel Seeds
½ teaspoon(s), level