Barley Risotto

Method

1. To make the stock, heat sufficient water in a deep non-stick pan. Add trimmings from onion, mushroom stems, cauliflower stems, green pea shells and broccoli stems. Boil for 10-15 minutes.
2. Slice mushroom caps. Finely chop onion, carrot, ginger, garlic and green chilli in a chopper.
3. Trim asparagus and add the stalks to the stock. Keep the tops aside.
4. Heat olive oil in another deep non-stick pan. Add mushrooms and yellow capsicum and saute for 2-3 minutes.
5. Add cauliflower, broccoli florets, green peas and barley and mix well.
6. Add a few ladles of stock, crushed peppercorns and salt, mix and simmer for 5-6 minutes or till the liquid dries up. Add more stock and cook till the barley is fully cooked.
7. Chop a portion of the asparagus stems and add to the pan. Chop parsley and rosemary and add. Grate in 2 almonds and add asparagus tops and mix well.
8. Slice leek finely. Transfer the risotto into a serving plate.
9. Grate remaining almonds on top. Garnish with sliced leeks and micro greens and serve hot.

Additional Tips and Tricks