From In The Gardener's Bed
Will's barley risotto

  • 1 tsp or so of butter
  • 1 large leek, sliced very finely
  • 1 clove garlic, crushed
  • 175g pearl barley
  • pinch cayenne pepper
  • 600ml stock
  • a couple of handfuls of rocket (spinach will also do well)
  • 1 oz grated parmesan
  • tablespoon or so of pine nuts

Serves 2 generously!

Melt the butter in a deep frying pan.

Add the garlic and leeks and cook for about 3 minutes.

Add the barley, stock and cayenne.

Bring to the boil, then simmer for about 30 minutes until the barley is tender (keep checking from about 25 mins - you might need to add a little more water).

Add the rocket and stir until wilted.

Stir in the pine nuts.

Top with parmesan and serve.

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