Just Cooking recipes

Leek and barley risotto

Recipe from Just Cooking in association with Fresh Living


Just Cooking

BBC Lifestyle


• Olive oil
• 3 large leeks, washed and sliced
• 3 garlic cloves
• 1 sprig thyme, leaves picked
• 300g pearl barley
• Grated peel of 1 small lemon
• 1 cup (250ml) dry white wine
• 1¼ litres vegetable stock
• 300g Swiss chard, chopped, or baby spinach leaves
• Handful parsley, chopped
• ½ cup (125ml) parmesan

Preparation method

  1. Sauté leeks and garlic in oil, until soft.
  2. Add thyme, barley and lemon peel, and stir-fry for a minute to coat barley in oil.
  3. Add wine and a couple of ladles of stock.
  4. Cook, stirring occasionally, until at least half of the stock is absorbed before adding more.
  5. Repeat until barley is tender, and most of the stock absorbed.
  6. Stir in spinach, parsley and parmesan.
  7. Season well, and serve.