Flavoured barley with fava bean risotto

INGREDIENTS

• half tsp salt
• a quarter tsp black pepper
• 2 tbsp olive oil
• 1 onions
• 2 cloves garlic
• 5 oz pearled barley
• 2.9 cups vegetable broth
• 9 oz fava beans
• 1 lemons
• 1 tbsp spearmint
• 3 tbsp ricotta cheese
• 1 tbsp basil
• 2 tbsp parmesan cheese

TOOLS

• 1 crusher
• 1 casserole pan
• 1 grater
• 1 zester
• 1 saucepan
• 2 bowls
• 1 wooden spoon
• 1 knife

Peel onions and garlic.

Crush the garlic using a crusher.

Put the vegetable broth in a casserole pan and heat it for three minutes to get a hot vegetable broth.

Zest the lemons using a zester.

Chop finely spearmint and basil .

Chop 4 oz of fava beans

Grate the parmesan cheese using a grater.

Heat olive oil in a saucepan over medium heat. Add chopped onions and a quarter tsp of salt, and stir with a wooden spoon. Cook for 10 minutes or until softened, then add crushed garlic and stir for 2 minutes.

Next, add pearled barley to the pan and pour in 2.5 cups of hot vegetable broth, stirring with the wooden spoon until well combined. Bring to a low simmer over heat and cook for 35 minutes or until tender, stirring occasionally.

After 35 minutes, add 0.4 cup of additional hot vegetable broth to the pan along with fava beans, chopped beans pods (reserving some whole beans pods for garnish), lemon zest , half of the chopped spearmint, ricotta cheese, chopped basil, half of grated parmesan cheese. Stir well so that everything is evenly distributed then pour in half cup water. Raise heat slightly so mixture comes to a low boil then cook uncovered 3 more minutes. Season mixture with salt & pepper according to taste then remove from heat and let cool slightly.

Divide the beans pods mixture, chopped spearmint, and grated parmesan cheese into bowls..

It’s ready to be served !