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.


Click here to read more about In The Gardener's Bed or here to go back to recipes.

 

Home Bio Books Blog Press Tips Food of Love

Copyright © 2002-16 Kate Hardy

Harlequin Mills & Boon book covers © Copyright 2002-2016
by Harlequin Books, S.A.
® and TM are trademarks of the publisher.

Website design by HR Web Concepts