It’s a real pleasure to receive an excellent new vegetarian cookbook to review. When I heard Leon were releasing a vegetarian volume in their series I was excited — their Baking and Puddings book is a constant companion in my kitchen and its pages often bear the signs of enthusiastic use.
Leon: Fast Vegetarian lives up to expectations. The recipes are lively and straightforward, focused on seasonal vegetables and clear flavours. The book’s design is charming and personable too, with photographs, short stories and notes that make the recipes feel approachable and memorable.
The pearl barley risotto from the book was a particular favourite at home. Pearl barley gives the risotto a nutty, slightly chewy texture that works beautifully here. Unlike many risottos that use stock, this version relies on white wine, lemon juice and the soaking liquid from dried porcini (or other dried mushrooms) to create a clean but richly savoury finish. It’s a satisfying midweek supper that’s quick to prepare and full of flavour.
If you enjoy pearl barley, you might also like recipes that combine it with winter squash, kale or a rich ale stew. Likewise, if you want different risotto ideas, try versions with pumpkin and leek or a wild mushroom risotto made without wine. Those variations all showcase how versatile pearl barley and classic risotto techniques can be when applied to vegetables.
Recipe reproduced with permission from the authors and Octopus Books.
📖 Recipe
Pearl Barley Risotto with dried mushrooms & sugar snap peas
Kate Ford | The Veg Space
15 mins
30 mins
45 mins
Main
British
4 servings
342 kcal
Ingredients
- 30 g dried mushrooms such as porcini
- 750 ml boiling water
- 1 tablespoon olive oil
- 1 onion chopped
- 1 leek chopped
- 200 g pearl barley washed and drained
- salt and freshly ground black pepper
- ½ lemon juice
- 200 ml white wine
- sprig fresh rosemary
- 150 g sugar snap peas trimmed and cut diagonally into strips
- 15 g butter optional
- 25 g vegetarian Parmesan-style cheese grated
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
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Place the dried mushrooms in a bowl and pour over the boiling water. Set aside to soak for 20 minutes.
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Heat the olive oil in a large pan. Add the chopped onion and leek and cook over medium heat for about 10 minutes, until soft and translucent.
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Strain the mushrooms, reserving the soaking liquid. Chop the rehydrated mushrooms finely, then add them to the pan with the pearl barley. Turn up the heat slightly, season well with salt and pepper, and cook for 2 minutes, stirring frequently so the barley is coated and warmed.
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Add the lemon juice, white wine and the rosemary sprig. Stir, season again if needed, and allow the mixture to simmer for 5 minutes so the wine reduces slightly. Begin adding the reserved mushroom liquid a ladleful at a time, keeping the pan at a gentle simmer. Stir often to prevent sticking and ensure the barley absorbs the liquid. If you run out of mushroom liquid, add boiling water in the same manner.
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When the pearl barley is cooked but still retains a slight chew (about 20 minutes after you began adding the liquid), stir in the sugar snap peas, the butter if using, and half the grated Parmesan. Remove the pan from the heat and let the risotto rest for 5 minutes so flavours meld. Season to taste and serve sprinkled with the remaining Parmesan and a scattering of chopped parsley.
Nutrition
Calories: 342 kcal
Protein: 10 g
Fat: 6 g (Saturated fat: 2 g)
Fiber: 11 g
Vitamin C: 35 mg
Iron: 3 mg
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Make it Vegan: Substitute the butter with a dairy-free margarine and omit the Parmesan-style cheese.
*Please note: this article previously referenced retail links. The recipe and review stand on their own; attribution for reproduced content is credited to the original publisher.