Barley & Broccoli Risotto with Cockles

Serves 2-4

  • 100g pearl barley
  • 2 tsp vegetable bouillon powder
  • 2 tbsp sunflower oil
  • 1 large leek, finely chopped
  • 2 cloves of garlic, crushed
  • 3 tbsp white vermouth or white wine
  • large handful of mixed fresh herbs (we used parsley, chives and basil)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 250g tenderstem broccoli, trimmed
  • 1 x 200g jar Ocean Crown Cooked & Pickled Cockles, drained
  • Salt and freshly ground black pepper

METHOD

Soak the barley overnight in about 1 litre of cold water.

When you’re ready to cook the risotto, drain the barley reserving the water. Bring 500ml of the reserved water to the boil and stir in the bouillon powder.

Heat the sunflower oil in a large pan and gently fry the leek and garlic for a couple of minutes until softened. Remove half of the leek mix to a bowl and set aside.

Add the drained barley to the pan. Pour in the vermouth and stir until absorbed. Then add the bouillon. Reduce the heat, cover and cook for 20 minutes.

In the meantime, add the fresh herbs, lemon juice and olive oil to the leeks in the bowl together with 2 tbsp water. Blitz this mix to a rough paste with either with a stick blender or food processor.

When the barley has cooked for 20 minutes add the broccoli and cook for 5-10 minutes until the broccoli is just tender.

Stir in the drained cockles and herb puree. Season to taste. Heat through, stirring until blended.

Serve immediately.

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