Barley broad bean risotto
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 large garlic cloves, crushed
- 150g pearl barley
- 700-800ml hot vegetable stock
- 250g frozen broad beans, podded, defrosted
- 1 lemon, zested
- 1 tbsp finely chopped mint, plus extra to serve
- 3 tbsp ricotta
- 1 tbsp finely chopped basil
- 2 tbsp parmesan or vegetarian alternative, grated, plus extra to serve
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