Barley Risotto with Broccolini and Lemon

Ingredients Serves: 4 

• 1 tablespoon olive oil

• 1 large onion, diced

• 1 1/2 cups pearl barley

• 3 garlic cloves, crushed

• 5 cups reduced salt vegetable/chicken stock

• 2 bunches broccolini, roughly chopped

• 1/2 cup grated Parmesan cheese

• 1/3 cup chopped fresh parsley or snipped fresh chives

• 2 teaspoons freshly grated lemon zest

• 1/4 cup lemon juice

• freshly ground black pepper, to taste

Directions

1. Heat the oil in a large heavy based saucepan over medium heat. Add onion and cook, stirring, until softened; about 3 to 4 minutes.

2. Add barley and garlic then cook, stirring for 30 seconds. Add stock and bring to the boil. Reduce the heat and simmer uncovered, stirring occasionally, until barley is tender; about 35 to 40 minutes.

3. Add broccolini, cover, cook 3 minutes. Remove risotto from the heat. Stir in Parmesan, parsley (or chives), lemon zest, lemon juice and pepper.