Pearl barley risotto with spring vegetables recipe
 Celebrate seasonal vegetables in all their green glory with this pea, broad bean and asparagus risotto. 2 banana shallots, diced1 tbsp chopped fresh thyme 1 bay leaf3 garlic cloves, crushed 30g/1oz unsalted butter 100g/3½oz peas150g/5½oz pearl barley1 litre/1¾ pint chicken stock 2 banana shallots, diced 1 tbsp chopped fresh thyme 1 bay leaf 3 garlic cloves, crushed 30g/1oz unsalted butter 100g/3½oz peas 150g/5½oz pearl barley 1 litre/1¾ pint chicken stock 30g/1oz unsalted butter100g/3½oz mixed peas, broad beans and asparagus1 hispi cabbage, quartered2 tbsp fresh mint leaves, choppedsalt and black pepper 30g/1oz unsalted butter 100g/3½oz mixed peas, broad beans and asparagus 1 hispi cabbage, quartered 2 tbsp fresh mint leaves, chopped salt and black pepper 1 tbsp chopped fresh tarragon 1 banana shallot, diced1 garlic clove, crushed1 tsp runny honey 1 tsp Dijon mustard 3 tbsp olive oil 1 tbsp red wine vinegar salt and black pepper 1 tbsp chopped fresh tarragon 1 banana shallot, diced 1 garlic clove, crushed 1 tsp runny honey 1 tsp Dijon mustard 3 tbsp olive oil 1 tbsp red wine vinegar salt and black pepper 20g/¾oz Parmesan, grated20g/¾oz pecorino, cut into shards 1 tbsp chopped fresh tarragon 20g/¾oz Parmesan, grated 20g/¾oz pecorino, cut into shards 1 tbsp chopped fresh tarragon Method To make the pearl barley risotto, sweat the shallots, thyme, bay leaf, garlic and butter together in a pan.Add the peas and fry for 10 minutes, then add the pearl barley. Add the stock, cover the pan and cook for 40 minutes or so.Meanwhile, to make the spring vegetables, melt the butter in a frying pan then fry the peas, broad beans and asparagus. Season with salt and pepper, then finish with the fresh mint and set aside.Heat a grill to its highest setting. Grill the cabbage quarters for 3–5 minutes or so all over to soften. Season well with salt and black pepper.To make the dressing, mix all the ingredients together in a small bowl or jug. Taste and season with salt and pepper.To serve, spoon the pearl barley risotto onto a plate, add the sautéed spring vegetables, then add some torn cabbage leaves and spoon over the dressing. Finally, garnish with the grated Parmesan, pecorino shards and tarragon. To make the pearl barley risotto, sweat the shallots, thyme, bay leaf, garlic and butter together in a pan. To make the pearl barley risotto, sweat the shallots, thyme, bay leaf, garlic and butter together in a pan. Add the peas and fry for 10 minutes, then add the pearl barley. Add the stock, cover the pan and cook for 40 minutes or so. Add the peas and fry for 10 minutes, then add the pearl barley. Add the stock, cover the pan and cook for 40 minutes or so. Meanwhile, to make the spring vegetables, melt the butter in a frying pan then fry the peas, broad beans and asparagus. Season with salt and pepper, then finish with the fresh mint and set aside. Meanwhile, to make the spring vegetables, melt the butter in a frying pan then fry the peas, broad beans and asparagus. Season with salt and pepper, then finish with the fresh mint and set aside. Heat a grill to its highest setting. Grill the cabbage quarters for 3–5 minutes or so all over to soften. Season well with salt and black pepper. Heat a grill to its highest setting. Grill the cabbage quarters for 3–5 minutes or so all over to soften. Season well with salt and black pepper. To make the dressing, mix all the ingredients together in a small bowl or jug. Taste and season with salt and pepper. To make the dressing, mix all the ingredients together in a small bowl or jug. Taste and season with salt and pepper. To serve, spoon the pearl barley risotto onto a plate, add the sautéed spring vegetables, then add some torn cabbage leaves and spoon over the dressing. Finally, garnish with the grated Parmesan, pecorino shards and tarragon. To serve, spoon the pearl barley risotto onto a plate, add the sautéed spring vegetables, then add some torn cabbage leaves and spoon over the dressing. Finally, garnish with the grated Parmesan, pecorino shards and tarragon.