Courgette, Pea & Pearl Barley Risotto

courgette pea and pearl barley risotto recipe

Prep time: 15 minutes           Cooking Time: 35-40 minutes

Ingredients –

  • 2 Courgettes
  • 2 Cups Frozen Peas
  • ½ Onion
  • 2 Cloves Garlic
  • 1 Cup Pearl Barley
  • 1 ltr Organic Vegetable Stock (Approx)
  • 1 Handful Sage
  • 3 Sprigs Rosemary
  • 1 Pinch Unrefined Salt
  • 1 Pinch Black Pepper
  • 1 Tsp Butter
  • Small amount Parmesan Cheese

For this recipe you’ll need a large pan or casserole dish that can be heated on the hob.

Place your pan on the hob to start with but don’t turn on the heat just yet.

Start with the prep work…

Peel your Onion and Garlic then chop up finely, leaving to one side then take the top and bottom off the courgettes before slicing in half then slicing into 1 cm thick pieces, from here continue to chop the courgettes to form chunks 1cm by 1cm approx.

To the pan add 1 tsp Butter and then turning on the heat allow the Butter to melt.

At this point add your Onion and Garlic along with the chopped Courgette.

Mix using a spoon and then leave to soften.

Make your Stock by boiling the kettle then adding 2 Stock cubes to a jug before mixing to dissolve – leave to one side for now.

When the Courgette, Onion and Garlic have started to soften it’s time to add your Frozen Peas.

Again, mix everything together and allow it continue cooking.

Using a sharp knife finely chop up the Sage and Rosemary then add to the pan with your ingredients.

After all the flavours have combined together add the Pearl Barley and mix well.

Now for the stock…

Start by adding around 500ml along with 1 pinch of Unrefined Salt and Black Pepper, leave to simmer on a medium/low heat until the liquid appears to reduce by half.

After this time add approx. 100ml at a time. Mixing gently each time you add stock so the ingredients don’t stick to your pan.

After around 25 minutes taste the Pearl Barley, if it’s softened then remove from the heat. If the Pearl Barley is still a little tough then keep adding Stock a little at a time until cooked.

Serve your Risotto with a small amount of grated Parmesan Cheese.

As with most recipes you’ll find on Real Food Function this will create enough to become leftovers the next day…the approach is simple, make more and save time the following days.

For a greater insight into the meal prep technique we use head over to The Complete Guide To Healthy Meal Prep.