Waitrose and Partners
Asparagus & barley risotto

Asparagus & barley risotto

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VeganVegetarianHigh in folic acidSource of fibreSource of protein1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook35 mins
  • Total time40 mins

Ingredients

  • 300g asparagus
  • 1 tbsp vegan vegetable bouillon
  • 1 tbsp olive oil
  • 4 shallots, thinly sliced
  • 2 clove/s garlic, crushed
  • 150g pearl barley
  • 3 sprig/s tarragon, leaves only
  • ¼ x 1 tsp Freshly ground nutmeg
  • 40g vegan original block, finely grated

Method

  1. Trim and halve the asparagus. Cook in boiling water for 2 minutes, then drain in a colander over a large measuring jug to keep 500ml of the cooking water. Whisk the bouillon into the water.

  2. Heat the olive oil in a saucepan and fry the shallots for 3 minutes. Tip in the garlic and pearl barley and cook for 2 minutes, stirring. Add the stock and cook over a medium heat for 20 minutes, stirring frequently. Add the tarragon and cook for 5-10 minutes until the risotto has thickened and the grains are tender.

  3. Stir in the asparagus and nutmeg and cook for another couple of minutes, adding a splash of water if the consistency is dry. Serve in shallow bowls, scattered with the grated vegan block.

Cook’s tip

This is a great use for pearl barley, but you could use risotto rice or another grain if you have it. Just adjust the cooking time according to pack instructions and add a little more liquid to loosen if needed.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,098kJ/ 500kcals

Fat

14g

Saturated Fat

5.7g

Carbohydrates

70g

Sugars

5.9g

Fibre

14g

Protein

16g

Salt

1.2g

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