Barley, broccoli, lemon and basil risotto

• whole barley↗100 г g
• vegetable broth with reduced salt↗2 ч. л. tsp

  powder

• rapeseed oil↗2 ст. л. tbsp
• large leek↗1

  sliced

• garlic cloves↗2
• basil↗⅔ упаковки pack
• lemon↗щедрий вичавок

  juice

• Tenderstem broccoli↗125 г g

  from 200 g pack

Step-by-step instructions

1. 1

   Pour 1 L of cold water into a bowl, add the barley, cover with a lid and let it soak overnight.

2. 2

   The next morning drain the water, reserving it – it will be the base for 500 ml of vegetable broth. In a large non‑stick skillet heat 1 tbsp of rapeseed oil, add the leek and sauté, stirring, until soft. Transfer the leek to a deep bowl. In the same skillet add the barley, pour in the prepared broth, cover and simmer for 20 minutes.

3. 3

   In the bowl with the leek add minced garlic, basil leaves, the remaining 1 tbsp of oil, generous lemon juice and 3 tbsp of water. Blend with an immersion blender until smooth.

4. 4

   When the barley is tender (after 20 minutes), add the separated broccoli florets to the skillet and cook another 5‑10 minutes until the vegetables are soft. Stir in the basil purée, heat briefly to preserve the aroma, and serve the risotto onto plates.