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  • The Australian Women’s Weekly Food

    go-slow vego

    May 31, 2021 4 minutes

    BARLEY & FENNEL RISOTTO

    PREP + COOK TIME 2 HOURS 45 MINUTES SERVES 4

    1 tablespoon extra virgin olive oil
    20g butter
    1 medium brown onion (150g), chopped finely
    2 small fennel bulbs (400g), sliced thinly
    2 cloves garlic, crushed
    2 teaspoons fresh thyme leaves
    1 teaspoon fennel seeds, crushed lightly
    1 cup (200g) pearl barley
    2½ cups (625ml) vegetable stock
    ½ cup (60g) frozen peas, thawed
    ½ cup (40g) finely grated parmesan
    60g snow pea tendrils
    2 teaspoons long, thin strips lemon rind
    grilled bread, to serve

    Heat oil and butter in a 4.5-litre (18-cup) slow cooker on sear (high) setting; cook onion, sliced fennel, garlic, thyme and fennel seeds, stirring, for 5 minutes or until vegetables soften. Add barley; cook, stirring, for 2 minutes or until barley is toasted

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