SPRING IS HERE! And with it comes an abundance of fresh green veggies to celebrate the warmth and sunshine. What better way to welcome spring than a delicious risotto filled with seasonal vegetables.
Ingredients
- 1 cup peas, fresh or frozen
- 1 cup butter beans
- 1 cup pearl barley
- 1 green onion, chopped
- 2 courgettes
- 1 garlic clove, whole, smashed
- 2 Tbsp oil of your choice
- salt & pepper
- 4 cups vegetable broth
- ¼ cup white wine
- Salt & pepper to taste
Method
- Cook peas and butter beans in a pot of boiling salted water until tender. Drain under cold water. Set aside.
- Prepare the vegetable broth in a medium/large pot and keep warm over low heat.
- Heat 2 tablespoons of oil in a saucepan over medium heat. Add onion, garlic, the courgette and cook, stirring, until softened, about 5-6 minutes. Add barley and salt. Stir to coat with the onion/garlic/courgette mixture for 1-2 minutes, or until lightly toasted. Add wine and cook, stirring, until evaporated.
- Add 1 cup of broth and cook, stirring for about 5 minutes or until almost all absorbed.
- Continue cooking for about 20 minutes, adding ½ cup warm broth at a time, stirring, waiting to add more until the liquid is nearly absorbed after each addition.
- At about 15-minute cooking time add the peas and butter beans, adjust with salt, stir, and continue to cook for about 5 minutes or until barley is tender but still al dente.
- Turn off heat, add 1 tablespoon vegan butter. Stir and let rest for a couple of minutes before serving.
Serve with some freshly cracked pepper on top.
About Charlotte
Hey I'm Charlotte and I started my plant-based journey almost 10 years ago, after educating myself on the benefits of a vegan diet for your health and the planets! I fell in love with cooking from a young age. I have fond memories of helping my grandmother pick veggies in the garden ready to transform into delicious dishes. I have a huge passion for sustainability, even completing a degree in this topic and always looking for ways to be more sustainable. But above all I love animals especially my own white bunny, Blush and believe they should be kept of our plates and given the respect they deserve 💚
Check out one of my go-to midweek dinner recipes - Courgette, Butter Beans and Pearl Barley Risotto
A super quick, easy and most importantly, nourishing dish.
For more of my healthy plant-based dish inspiration follow @poweriswithyou on Instagram