Basil pearl barley ‘risotto
Ingredients
- 3 tbsp olive oil
- 200g shallots, finely chopped
- 3 garlic cloves, finely chopped
- 2 tsp flaky sea salt
- 300g pearl barley
- 225ml dry white wine
- 1 litre hot chicken stock
- 40g Parmesan, grated finely
- 3 tbsp soured cream or crème fraîche
- zest and juice of ½ lemon
- ½ x 30g pack basil, leaves cut into strips
- 1 x 50g pack pea shoots
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