Sent in by Anne Kinsman
Pearl barley, parsnip and sage risotto
25g butter plus an extra knob to stir through
1 onion finely chopped
4 parsnips about 500g peeled and cut into chunks
1 garlic cloves crushed.
10 sage leaves shredded plus extra to serve
400g pearl barley rinsed.
1.4 litres of hot vegetable stock
25g parmesan or vegetarian alternative grated plus extra to serve
1. Heat the butter in a large saucepan. Add the onion and a pinch of salt and cook gently for 5 minutes Tip In the potatoes parsnips, then turn up the heat and cook for about 10 minutes stirring every so often until the parsnips are starting to brown and caramelise.
2. Add the garlic and sage and mix through. Tip in the pearl barley and stir to coat well. Pour in the stock, bring to the boil then turn down to a simmer and cook for 35 to 40 minutes or until nearly all the liquid has been absorbed and the pearl barley is tender but still has a bite. You may need to add little extra boiling water.
3. Take off the heat, top with parmesan and a knob of butter then leave to melt. Give the risotto a good stir then spoon into dishes. Top with more sage, parmesan and some black pepper. Serve and enjoy.