So this isn’t the most studenty (well maybe the secret ingredient is) of meals but I was at home with all the lovely ingredients my parents have in the cupboards…so I sprinkled a bit of saffron in the saucepan hehe BUT this would taste equally as good without the saffron! I eat soooooooo much rice, but barley makes a great substitute with the added bonus that its higher in dietary fibre, hence the barley risotto = barsotto 🙂
(Serves 2)
- 100g uncooked Barley
- 1L Chicken stock hot
- A pinch of Saffron threads
- 1 White onion finely chopped
- 1tsp. Mild olive oil
- 150g Peas
- 1 large Courgette sliced about 1/2 cm thick
- 2 Babybels preferably cheddar – this is my secret ingredient so shhhhhh hehe
- 1 Garlic clove crushed
- Handful of basil leaves
- 1tsp. Extra virgin olive oil
- A small handful of Almonds
- Salt & pepper
For the barsotto:
- Heat the mild olive oil over a medium heat and add the onions
- Cook the onions till translucent then stir in the garlic along with the barley
- Next stir in the saffron into you stock and pour into the pan with the barley
- Bring to the boil
- Turn the heat down and allow the barley to simmer with a lid on for an hour – stir periodically and if all the liquid gets absorbed add a splash of water
- While the barley is cooking grill the courgettes
- Once the barley is cooked crumble in the Babybels and add the peas along with the grilled courgettes
- Stir until the Babybels have completely melted and are fully mixed in and season with pepper
- Serve the barsotto with the pesto dotted on top of it
For the pesto:
- In a pestle and mortar or blender combine the almonds, basil, extra virgin olive oil and a pinch of salt until a coarse textured paste is formed
