Veggie barley risotto
Ingredients
- 1 tbsp. extra virgin olive oil
- 1 large onion, finely chopped
- 300 g (11oz) pearl barley
- 50 mL (2fl oz) white wine
- 1 L (2¼ pints) hot vegetable stock
- 1 tbsp. tapenade
- ½ small head broccoli, cut into small florets
- 200 g (7oz) frozen peas
- Small handful of rocket
- Vegetarian Parmesan-style cheese, optional
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