BARLEY RISOTTO WITH BROAD BEANS

Yields6 Servings
 500 g barley, rinsed
 1 medium onion, finely chopped
 1 tbsp olive oil
 1 glass white wine
 500 g broad beans (both skins removed)
 1 ½ - 2 ltr vegetable stock, made from cubes or granules
 100 g butter
 100 g grated pecorino cheese
 1 tbsp mixed herbs
1

Melt 20g of the butter in a sauce pan and saute’ the onion until transparent. Add the barley and saute’ for a couple of minutes,mixing frequently. Pour in the wine and mix again until it evaporates. When the wine has completely evaporated, pour in 1 ½ lt of the vegetable stock. Mix well, cover the saucepan and cook the barley. You might need to add more stock if it starts sticking at the bottom of the pan. At approx half cooking time, about 10 minutes, add the beans.

2

When the barley is cooked, switch off , add the remaining butter, the herbs and the cheese. Let it rest for a few minutes before serving.