Barley and Broad Bean Risotto with Ricotta

• olive oil↗2 ст. л. tbsp
• onion↗1

  finely chopped

• garlic↗2

  pressed

• pearl barley↗150г
• hot vegetable broth↗700-800мл
• frozen beans250г

  with leaves, thawed

• lemon↗1

  zest removed

• mint↗1 ст. л. tbsp

  plus extra for serving

• ricotta↗3 ст. л. tbsp
• basil↗1 ст. л. tbsp
• parmesan↗2 ст. л. tbsp

  or vegetarian alternative, grated, plus extra for serving

Step-by-step instructions

1. 1

   Heat the oil in a large pot. Add the finely chopped onion, sprinkle with a pinch of salt, and sauté over low heat for 8‑10 minutes until softened. Add the pressed garlic and cook for another minute. Stir in the barley, pour in 600 ml of broth, bring to a boil, reduce heat to a gentle simmer and cook for 35 minutes, stirring regularly until most liquid is absorbed and the barley is tender. Then gradually add the remaining broth drop by drop, loosening the risotto if it seems too thick.

2. 2

   Coarsely chop half the beans (or pulse a few times in a blender), leaving the rest whole. Add all the beans to the risotto along with lemon zest, mint, ricotta, basil and grated parmesan. If needed, add more broth or water if the risotto looks dry. Season to taste, divide onto plates and sprinkle with extra mint and parmesan.