Pearl Barley Risotto with Spring Vegetables

In a casserole pot, heat butter or oil over a medium heat. Sauté sliced leeks for 5 minutes until they have softened.

Add pearl barley to the pot and stir to combine. Pour in white wine and cook for around 5 minutes, until liquid has reduced and alcohol has cooked out.

Add vegetable stock to the pot. Stir everything to combine and leave to simmer for 35–40 minutes, stirring occasionally, until pearl barley is tender and most of the liquid has been absorbed. If mixture begins to dry out, add a little water. The final consistency should creamy and a little loose. If mixture is too wet, cook for a few more minutes until more of the liquid has evaporated.

Stir asparagus, peas and spring greens into risotto and cook for 3–4 minutes until asparagus is just tender.

Add Parmesan, lemon juice and chives. Stir to combine, then taste. Add salt and pepper as required. Serve in bowls with grated Parmesan and a sprinkle of chopped chives. Enjoy!