Courgette and Pea Risotto Recipe with Artichoke

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

Preparation and cooking time
- Total time1 hr
Easy
Serves 4

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

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.