Equipment
Ingredients
Base and Grains
- 30 ml extra virgin olive oil
- 150 g leek, finely diced, white and light green parts only
- 2 garlic, minced
- 250 g pearl barley, rinsed well
- 100 ml dry white wine
- 1000 ml vegetable stock, kept hot
Spring Vegetables
- 200 g asparagus, woody ends snapped off, cut into 3cm pieces
- 150 g fresh or frozen green peas, thawed if frozen
Zesty Dressing and Garnish
- 1 lemon, zested and juiced
- 10 g fresh mint leaves, finely chopped
- 10 g fresh flat-leaf parsley, finely chopped
- 30 g unsalted butter, cubed and kept cold
- 60 g vegetarian parmesan-style cheese, finely grated
Nutrition (per serving)
Method
Pour the vegetable stock into a medium saucepan and bring to a gentle simmer at around 90°C/195°F. Keep it hot over low heat.
In a small mixing bowl, whisk together the lemon zest, lemon juice, half of the extra virgin olive oil (15ml), chopped mint, and chopped parsley to create the zesty dressing. Set aside to allow the flavors to meld.
Heat the remaining 15ml of olive oil in a large heavy-bottomed pan over medium heat. Add the diced leeks and a pinch of salt. Sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 further minute until fragrant.
Add the rinsed pearl barley to the pan. Stir constantly for 2 to 3 minutes to toast the grains lightly, ensuring each grain is coated in the allium-infused oil.
Pour in the dry white wine if using. Stir continuously until the liquid has completely evaporated and the alcohol smell has cooked off.
Begin adding the hot vegetable stock one ladleful (about 150ml) at a time. Stir frequently, allowing the barley to absorb most of the liquid before adding the next ladle. Continue this process until the barley is tender but retains a pleasant, chewy bite, about 25 to 30 minutes.
With the final ladle of stock, fold in the prepared asparagus pieces and green peas. Cook for 3 to 4 minutes until the vegetables are vibrant green and just tender-crisp.
Remove the pan from the heat. Vigorously stir in the cold cubed butter and half of the grated vegetarian parmesan cheese. This emulsification process, known as mantecatura, creates the creamy sauce. Stir in the reserved zesty lemon-herb dressing.
Cover the pan and let the risotto rest for 2 to 3 minutes to relax the starches and settle the flavors.
Spoon the risotto into warm, shallow bowls. Garnish evenly with the remaining grated cheese and an optional extra drizzle of extra virgin olive oil.
Chef's Notes
- Pearl barley releases starch differently than Arborio rice. While you will still achieve a creamy sauce, expect a looser, heartier texture with a fantastic chewy bite that stands up well to reheating.
- The process of 'mantecatura' (vigorously beating cold fat into the hot starch off the heat) is critical. Do not skip removing the pan from the stove, as residual direct heat will break the emulsion and cause the cheese to turn stringy.
- Lemon juice dulls vibrant green vegetables quickly due to its high acidity. For the best visual presentation, do not add the zesty dressing until right before serving.
- To elevate this dish, try charring the asparagus in a screaming hot dry pan for a few minutes before chopping it. The smoky flavor adds incredible depth against the bright lemon dressing.
Storage
Refrigerator: 3 days — Store in an airtight container. The barley will continue to absorb liquid and thicken upon cooling.
Freezer: 1 month — Freezing is possible, though the delicate spring vegetables will lose their crisp texture when thawed.
Reheating: Reheat gently in a saucepan over medium-low heat, adding 50-100ml of vegetable stock or water to loosen the grains until warmed through.
