Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, primavera barley risotto. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Primavera barley risotto is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Primavera barley risotto is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook primavera barley risotto using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Primavera barley risotto:

1. Make ready 1 tbsp Olive oil
2. Make ready 1 Leek, thinly sliced
3. Make ready 1 cup Pearl barley
4. Take 4 cup Chicken stock
5. Take 2 cup Water
6. Take 1 bunch Asparagus, chopped
7. Prepare 3/4 cup Parmesan, grated, plus extra to serve
8. Make ready 20 grams Butter
9. Get 2 small Zucchini, finely chopped
10. Take 100 grams Green beans, trimmed, cut into 3cm lengths

Risotto needn't involve hours of stirring - or even rice. Called orzotto, this pearl barley based dish is risotto's cousin. It's stuffed with seasonal veg, like creamy courgette and new season UK asparagus, and is quick, flavoursome and easy on the arms. Put the ham hock into a pot full of clean, cold water with the carrot and halved onion.

Steps to make Primavera barley risotto:

1. Heat oil in large saucepan over med heat. Cook leek for 2-3 mins until soft. Add barley and cook, stirring, for 2-3 mins until lightly toasted.
2. Heat stock and water in a saucepan over med heat until boiling. Add to barley mixture, one ladelful at a time, stirring until absorbed. Continue adding stock for 40 mins until all stock is absorbed and barley is tender.
3. Add zucchini, asparagus, green beans, parmesan and butter and mix well. Cover and set aside for 5 mins until creamy. Serve with extra parmesan.

It's stuffed with seasonal veg, like creamy courgette and new season UK asparagus, and is quick, flavoursome and easy on the arms. Put the ham hock into a pot full of clean, cold water with the carrot and halved onion. Top up the pan with water if needed. Melt the butter in a heavy pan and add the onion, garlic and thyme. Toast the pine kernels in a hot pan and then cool.

So that’s going to wrap this up for this exceptional food primavera barley risotto recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!