A delicately flavoured vegetarian risotto that perfectly enhances the flavours and natural ingredient of barley, found in Budweiser. This is a great dish for summer.
Prep Notes: For best results, ensure you have everything chopped, prepped, and ready to go prior to beginning to cook. The process is similar to that of creating a normal risotto, but with a slightly longer, 50-minute, cooking time.
- 200g fresh peas in pods (podded weight)
- 1 tbsp olive oil
- 4 spring onions, finely chopped
- 1 leek, finely chopped
- 1 clove garlic, finely chopped
- 350g pearl barley
- 200ml Budweiser
- 100g fresh broad beans, podded
- 1 litre pea stock (made from the pea pods and asparagus stalks)
- 80g Parmesan, finely grated
- 2 tbsp mascarpone
- 250g asparagus, cut into 3cm pieces, woody stems removed & kept for the stock
- 1 small bunch of fresh mint, roughly chopped
- Parmesan shavings to serve
- Pea shoots to serve
- Extra virgin olive oil to drizzle
For the pea stock:
- Pod the peas and set aside
- Place the pods in a large saucepan with the asparagus stalks and cover with cold water. Bring to the boil and leave to infuse for 15 minutes
For the risotto:
- Heat the oil in a large shallow saucepan. Add the spring onions and leek, cook for 3-4 minutes until beginning to soften. Stir in the garlic and cook for a further 1 minute
- Add the barley, stir well to coat in the onions. Pour in the Budweiser, cook for a further 1-2 minutes until the liquid as all but evaporated
- Add the pea stock and cook for 40-50 minutes, stirring occasionally, add a little more
- stock if the risotto starts to dry
- Cook the peas and broad beans in a small pan of boiling water for 2-3 minutes. Drain and refresh with icy cold water to stop the cooking. When cold remove the tough outer layer of the broad beans to reveal the fresh tender green bean
- Add the asparagus to the risotto and cook for 2 minutes then add the peas and broad beans
- Remove from the heat and stir through the mascarpone, mint and Parmesan. Season with salt and pepper. Spoon into bowls and garnish with Parmesan shavings, pea shoots and a drizzle of extra virgin olive oil
- Serve with a cold Budweiser.
Jimmy Doherty has partnered with AB InBev to open the Barley Beerstro, a unique dining experience that heroes beer and barley. Jimmy has designed a beautifully crafted taster menu using some of the country's most popular beers. Each recipe uses barley as a base ingredient, highlighting the incredible benefits the supergrain gives through both taste and nutritional benefit.
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