A light and fresh barley risotto that’s perfect for spring and summer. The barley adds a lovely bite and makes a great alternative to a classic risotto.

Preparation time: 45–50 minutes

Serves: 3–4

Vegetarian (vegan option available)

Ingredients

• 2 shallots
• 2 garlic cloves
• 250 g pearl barley
• 1 squash (zucchini)
• 150 g frozen peas
• 20 g butter (vegan option: use vegan butter or olive oil)
• ½ bottle dry white wine
• 700 ml – 1 L vegetable stock (depending on your preferred texture). 
• 150–250 g Parmesan (vegan option: nutritional yeast or vegan cheese)

Toppings

• ½ fennel bulb
• A generous handful of fresh mint
• A generous handful of fresh parsley
• 2–3 tbsp apple cider vinegar
• 2 tbsp olive oil
• Freshly grated Parmesan & black pepper

Directions

1. Prep the base: Finely chop the shallots and garlic. Prepare the vegetable stock, and grate the squash on a coarse grater.
2. Make the topping: Thinly slice the fennel (preferably using a mandoline). Roughly chop the mint and parsley. In a small bowl, combine the herbs and fennel with 2-3 tbsp apple cider vinegar, 2 tbsp olive oil, salt, and pepper. Set aside.
3. Cook the risotto: In a large pot, melt the butter with a splash of oil over medium-high heat. Add the shallots and sauté for 1–2 minutes, then add the garlic. After another minute, stir in the barley and toast for 1–2 minutes.
4. Add liquids: Pour in the white wine and stir constantly. Once the barley has absorbed the wine, start adding the stock—about 1 dl at a time—stirring frequently (add the stock until your preferred texture). 
5. Finish it off: When you have about 1 dl of stock left, add the grated squash and frozen peas along with the remaining stock.
6. Final touches: When the risotto is creamy and the liquid is absorbed, stir in the grated Parmesan, and season with salt and pepper to taste. Cover with a lid and let it rest for 5 minutes.
7. Serve the risotto with fennel-mint topping, a drizzle of olive oil, freshly grated Parmesan, and black pepper.