Courgette, pea and artichoke barley risotto
Serves 4
Easy
Total time:
This vegetarian courgette, pea and artichoke risotto makes for a delicious summery dish that feels indulgent, but is under 300 calories. Pearl barley is a healthier, higher fibre alternative to normal risotto rice.
Skip to ingredients
- olive oil spray
- 1 large oniondiced
- 1 clove garliccrushed
- 200g pearl barley
- 600ml vegetable stockhot
- 150g fresh peas
- 2 courgetteshredded
- 6 in brine artichoke heartssliced
- 3 tbsp quark
Nutrition: per serving
- kcal298low
- fat2.3g
- saturates0.4g
- carbs54.7g
- fibre6.1g
- protein11.7g
- salt0.6g
Method
step 1
Heat a spray of olive in a frying pan and fry the onion until soft.Add the garlic for a minute, then add the barley. Stir with the onion and pour over the hot stock. Cover and simmer for 40 minutes, or until the barley is tender. Stir though the peas, courgette and artichokes with lots of seasoning, and simmer for another 5 minutes until the peas are cooked. Remove from the heat, stir in the quark and serve.
