Date posted: 20/12/2017

Pearl Barley risotto primavera with pesto drizzle

  • Serves 10
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Major light vegetable stock base 40g
Extra virgin olive oil 30ml
Shallots (diced 3mm) 120g
Rickmers chopped garlic in oil 10g
Pearl barley 500g
Alpro soya single cream alternative 100ml
Maldon sea salt 4g
Green beans 100g
Everyday Favourites fancy peas 100g
Fresh baby spinach 40g
Fresh rocket 50g
Ingredients for pesto:
Everyday Favourites Chinese pine kernels 200g
Rickmers chopped garlic in oil 10g
Maldon sea salt 3g
Fresh basil 60g
Extra virgin olive oil 100ml


  1. Mix the vegetable stock base with 1 litre of water and bring to the boil - keep warm.
  2. Heat the 30ml olive oil in a deep pan and sauté the shallots until soft and translucent, then add the garlic and cook for another 3-4 minutes.
  3. Tumble in the pearl barley and coat with the shallot mix.
  4. Slowly add ladles of stock until all is absorbed, then add the cream and salt - keep warm.
  5. Add a little more stock if the risotto starts to dry out.
  6. Blanch the green beans, cut into thirds and add to the mix. Stir in the peas.
  7. Fold through the baby spinach and serve with 40g of pesto drizzle and a topping of fresh rocket.
  To make the pesto:
  1. Toast the pine kernels in a hot pan and then cool.
  2. Place into a food blender and add the 10g garlic, salt and half the fresh basil. Blitz until smooth, then add the remainder of the basil and olive oil.
  3. Continue to blend until smooth, place into bowl for serving.
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