Purple Barley Risotto


PREP TIME 5 minutes
COOK TIME 15-20 minutes


1 celery stick, diced
1 purple carrot, diced
½ brown onion, diced
1 tbsp Pukara olive oil
1 clove garlic, chopped
1 cup pearl barley
750ml chicken stock
1 lemon, juice
1 pinch Tasman sea salt
3 sprigs micro parsley


Step 1
Add celery, carrot and onion into a pan with a drizzle of oil on a medium heat and sauté for a few minutes.

Step 2
After a few minutes, add in garlic, pearl barley and chicken stock gradually whilst stirring together.

Step 3
Once almost cooked, add lemon juice, a small drizzle of oil and salt into a jar and shake together well to create a vinaigrette sauce.

Step 4
Take the pearl barley off the heat and mix in the vinaigrette sauce. Serve up with a few sprigs of micro parsley on top.