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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