Broccoli and blue cheese barley risotto
Time to make: 45 mins
Total cost: $22.00 / $5.50 per serve
- 500ml reduced-salt vegetable stock
- 1 tablespoon olive oil
- 3 shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 cup pearl barley
- 1/4 cup white wine
- 4 cups broccoli florets
- 5 cups coarsely chopped spinach
- 100g blue cheese, crumbled (see variation)
Step 1 Heat stock and 2 cups water in a large saucepan until almost boiling, then reduce heat to low. Cover pan with lid to keep hot.
Step 2 Heat olive oil in a separate large saucepan set over medium heat. Add shallots and garlic; sauté for 1 minute, or until fragrant. Add barley; cook, stirring, for 1 minute. Add wine; stir until absorbed.
Step 3 Add three-quarters of the stock to risotto saucepan and stir well. Reduce heat to low and simmer mixture, stirring occasionally and topping up with remaining stock (if necessary), for 25–30 minutes, or until thick and creamy.
Step 4 Add broccoli and spinach to saucepan; cook for 5–10 more minutes, or until barley is tender. Remove pan from heat and stir in crumbled blue cheese.
Step 5 Season risotto with cracked black pepper and serve.
Swap blue cheese for 100g of fresh ricotta or crumbled reduced-fat feta if preferred.