Barley Risotto with Peas & Leeks Barley Risotto with Peas & Leeks

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 55 minutes
  • Portion size 5 servings



In saucepan, heat chicken broth over low heat; keep warm. In large saucepan, melt 1 tbsp of the butter and olive oil over medium heat; cook barley, leeks and garlic, stirring occasionally, for 10 minutes. Add wine; cook, stirring constantly, until no liquid remains. Pour in reserved broth; bring to boil, stirring. Reduce heat; cover and cook until all liquid is absorbed and barley is tender but firm, about 25 minutes.

Meanwhile, in small saucepan of boiling salted water, blanch peas for 2 minutes. Drain; refresh under cold running water. Drain again.

Remove barley from heat; stir in peas, manchego, yuzu juice, parsley and remaining butter. Season with salt and pepper. Sprinkle with parsley.


Did You Know?

Native to China, yuzu is a citrus fruit with a fresh and vibrant flavour that’s similar to that of a tangerine. Look for it in Asian grocery stores or online.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 4 g
  • Sodium 450 mg
  • Sugars 6 g
  • Protein 12 g
  • Calories 425
  • Total fat 24 g
  • Cholesterol 40 mg
  • Saturated fat 11 g
  • Total carbohydrate 40 g
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Lunch & Dinner

Barley Risotto with Peas & Leeks