Ingredients from Us
1 x Round Shallots (100g)
1 x Pearl Barley (500g)
1 x Recipe Card Asparagus, Parsley & Barley Risotto
1 x Flat Parsley (50g)
1 x Kent Outdoor Asparagus Class 1 (apx. 200g)
1 x Perpetual Spinach (apx. 200g)
1 x Red Salad Tomatoes (300g)
1 x Whole Lemon
1 x Veg Stock Cube (1 x 10g)
From Your Pantry
40–50g butter
40g grated Parmesan or British hard cheese
1–2 tbsp olive or rapeseed oil
75–100ml white wine (optional)
1–2 tsp mild vinegar
Salt and pepper
Pinch of sugar
Method
Prepare the asparagus
Separate the tips and finely slice the stems.
Make the green sauce
Blanch half the asparagus stems for 1–2 minutes, then blend
with the wild garlic, half the spinach, a drizzle of oil and a pinch of salt until smooth.
Cook the shallot
Gently soften the chopped shallot in the butter and oil.
Toast the barley
Add the barley and cook for 1–2 minutes. Pour in the wine (if using) and allow it to reduce.
Cook the risotto
Add the warm stock gradually, stirring regularly. Halfway through cooking, add the sliced asparagus stems.
Cook the tomatoes
In a separate pan, cook the tomatoes until soft and lightly charred. Add a splash of vinegar, a pinch of sugar and a little salt.
Finish the risotto
When the barley is tender, stir in the green sauce, lemon zest and juice, a splash of vinegar, the remaining butter and the cheese.
Add the greens
Fold in the remaining spinach and asparagus tips and allow them to wilt gently.
Serve
Spoon into bowls, top with the charred tomatoes and finish with a drizzle of oil.
Chef's Tip
For the best texture, keep the risotto loose and creamy rather than thick and stiff.