Asparagus Pearl Barley Risotto

A vegetable-packed risotto with unexpected crunch that could easily take centre stage on your menu today. Pearl barley it is well-known for helping you reduce appetite and lose weight, at the same time providing you with significant vitamins and nutrients.

Serves: 2

Prepare: 10 minutes

Cook: 30 minutes

Ingredients:

• 120g pearl barley
• 1 handful baby spinach
• 1litre vegetable stock
• 1 bunch asparagus
• small handful parsley
• 1 bay leaf
• 1 tbsp rapeseed oil
• 1 tbsp sunflower seeds
• 30g finely grated parmesan cheese (optional)

1. Make a parsley and spinach oil by combining the parsley , spinach, oil, a splash of water, salt and pepper in a small food processor. You can also do this with a pestle and mortar, or simply chop everything very finely.

2. Place the pearl barley, vegetable stock and bay leaf in a medium-sized pan and bring to the boil. Reduce the heat to medium so the stock is simmering, add in the parsley and spinach oil and cook for 15-20 minutes

3. Roughly chop half the asparagus and add it to the pan. Cook for a further 5-10 minutes until the pearl barley is tender. There should be no liquid left, but the risotto should be light and creamy.

4. Place a frying pan on a high heat and fry the remaining asparagus, turning so that it is cooked through. Remove from heat and chop the stalks into 1cm pieces, leaving the heads so that they are about 4cm long.

5. Once the asparagus is cooked, mix it through the pearl barley and serve. Season with salt and pepper, and top with parmesan - if using and scatter over the sunflower seeds.