Barley Risotto with Greens, Radicchio and Leeks

  • 1 ¼ cups pearl barley
  • 3 Tbsp. olive oil
  • 1 lb. spring greens
  • 4 large radicchio or endive leaves, torn
  • 1 lemon, finely grated zest and juice
  • 5 cups vegetable stock
  • 1 leek, thinly sliced
  • 2 garlic cloves, diced
  • 2 tsp. fresh thyme leaves
  • 1 Tbsp. fresh rosemary leaves
  • Salt and pepper to taste
  • A handful of fresh parsley, roughly chopped

Put barley in a large heatproof bowl and add sufficient boiling water to cover. Let sit 10 minutes to soften the barley a little, then drain well and set aside. Put 2 tablespoons olive oil in a skillet set over medium heat. Add the greens and radicchio and cook for 10 minutes, stirring often, until the leaves soften. Add the lemon zest and juice, stir well, and set aside. Put the stock in a large saucepan set over low heat and gently warm through while you start the risotto. Put the remaining tablespoon of oil in a saucepan set over medium heat. Add the leeks and the garlic and cook for 4-5 minutes until the leeks are soft and silky. Add the barley and herbs and stir for 1 minute. Add a ladleful of the warmed stock and cook, stirring constantly, until almost all the stock has been absorbed. Repeat the process until all the stock has been incorporated and the barley is almost cooked through—the risotto will be quite wet. Add the greens and radicchio to the pan and stir well to combine. Season to taste with salt and pepper, sprinkle with parsley and serve hot. Serves 4. From Easy Vegan from Ryland Peters and Small.

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