One of my favourite dishes to make during transitions between seasons is risotto. I find it's a great way to use up the end of season vegetables and the possible combinations of a fairly simple dish are endless.

My current go to risotto dish is this Broad Bean and Pearl Barley Risotto. Fresh broad beans and onion in a creamy pesto pearl barley risotto, such comfort food for these cooler days.

INGREDIENTS

1/2 Cup of Pearl Barley

1/2 Cup of Risotto Rice

1 Spanish Onion

10 Broad Beans (in the Pod)

1 Handful Sugar Snap Peas

1 Vegetable Stock Cube

1 Tablespoon Mixed Herbs

1 Tablespoon Minced Garlic

1 Large Pinch of Salt

1 Cup White Wine

100g Grated Parmesan Cheese

2 Tablespoons Pesto (I've used homemade kale and walnut but use your favourite)

METHOD

Add half a cup of pearl barley to a small pan, with 2 cups of water. Place the pan over a medium heat, bring to the boil, them leave simmer for approximately 10 minutes. This will par boil the pearl barley, making everything cook at a similar pace later in the recipe.

While the pearl barley is boiling, peel and finely dice a Spanish onion. Add it to a pre heated deep frying pan with some rapeseed oil, stir regularly until softened and transparent.

Top and tail your beans and peas. Slice into 2 centimetre sections.
Once the the onion has softened, add the beans and peas to the frying pan. Mix everything together for a couple of minutes.

Add half a cup of risotto rice to the frying pan, mix so the rice becomes well coated. The tip the contents of the pearl barley pan into the frying pan and top up with hot water until everything is covered.

Crumble over the vegetable stock cube and stir in the mixed herbs, salt and Minced garlic. Leave the pan simmer until the risotto rice is almost cooked through (approximately minutes).

Add a cup of white wine, the grated parmesan and two tablespoons of pesto to the risotto. Mix together and leave simmer for approximately 5 minutes before serving hot.

Enjoy!