Saffron barsotto with green vegetables and pesto (plus a secret ingredient)

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:

  1. Heat the mild olive oil over a medium heat and add the onions
  2. Cook the onions till translucent then stir in the garlic along with the barley
  3. Next stir in the saffron into you stock and pour into the pan with the barley
  4. Bring to the boil
  5. 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
  6. While the barley is cooking grill the courgettes
  7. Once the barley is cooked crumble in the Babybels and add the peas along with the grilled courgettes
  8. Stir until the Babybels have completely melted and are fully mixed in and season with pepper
  9. Serve the barsotto with the pesto dotted on top of it

For the pesto:

  1. 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


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