Super Green Vegetable Garden Risotto With Garden Peas, Courgettes, Mint & Toasted Hazelnuts

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out a frying pan and a saucepan. Pour boiling water from your kettle into a large saucepan, salt the water, then place over a medium-high heat.

STEP 2

Once the water is bubbling, add the pearl barley and turn it down to a simmer. Cook until al dente, around 20 minutes. Reserve a mug of water for later, then drain the pearl barley once cooked. Meanwhile slice the courgette lengthways 0.5cm thick (or you could cut into cubes if you prefer!). Pick and finely chop the mint leaves.

STEP 3

Place your frying pan over a medium heat, then add the hazelnuts and dry fry (without oil) until golden, around 2-3 minutes. Remove, set aside and lightly crush or chop. When the pearl barley is almost ready, add a drizzle of oil to your frying pan and fry the courgette until lightly charred. Season to taste with salt and pepper.

STEP 4

Once the pearl barley is ready, put the empty saucepan back over a medium-low heat, add the super green sauce and garden peas, and heat through until piping hot . Add the cooked pearl barley back into the pan along with half of the chopped mint (reserving the rest for the final garnish!) and squeeze in half of the lemon. Add a little of the reserved pearl barley water if needed so the sauce is nice and creamy. Season to taste with salt and pepper.

STEP 5

Divide the risotto between serving bowls, then top with the charred courgettes, a scattering of toasted hazelnuts, the remaining mint and another squeeze of fresh lemon. Season to taste with salt and pepper and finish with a good drizzle of extra virgin olive oil if you like. Enjoy!