Broad bean, Parmesan and spring herb risotto

Method

Step 1:

If you’d like your broad beans to be a little softer, you can pod them. This step is optional depending on your preferences.

Step 2:

Bring a pot of slightly salted water to the boil, drop the beans in for 60 seconds, then immediately drain and run them under cold water to prevent them from cooking further.

Step 3:

If you chose not to pod the beans in step 1, peel them now. The easiest way is to just squeeze gently at one end and let the bean pop out. Place the peeled beans to one side.

Step 4:

Heat your stock in a pot over a medium heat until simmering.

Step 5:

In a separate heavy-based, wide pan, heat the olive oil then fry the onion and garlic for 5 to 6 minutes, until soft and translucent but not browned.

Step 6:

Add the barley, then pour in 500ml of the stock. You’ll need to keep the risotto at a medium simmer. Stir it occasionally and watch that it doesn’t dry out.

Step 7:

As soon as the barley absorbs most of the liquid, add another cup of simmering stock. Keep repeating this process until all the stock is used and the barley is soft and plump. This will take at least an hour.

Step 8:

Pearl barley, once cooked, will still be a little chewier than a risotto made with arborio rice, but if you run out of stock and the barley’s still not quite cooked through, just add a little boiling water (or some extra stock, if you’ve got it), and keep going until you’re happy with the consistency.

Step 9:

Remove from the heat, then stir through the broad beans, lemon zest and a 1/4 cup Parmesan. The residual heat will help it melt through.

Step 10:

Top with the herbs, extra Parmesan, sea salt to taste and plenty of cracked black pepper.