Try our Fennel, Leek and Barley Risotto for Veganuary

If, like many of us you’re looking for a way to welcome in your best self to the new year, then Veganuary could be an option for you. If you’re wanting to make a change, there are many benefits to the vegan lifestyle – including eating more fruit and vegetables and environmental factors. Be kind to yourself this January with some nutritious food and reap the rewards of a healthier you. To get you started on your journey, we’ve teamed up with our Executive Head Chef to bring you our delicious Fennel, Leek and Barley Risotto recipe.

Serves 4-6

Ingredients

1 small leek, cut into thin strips

3 tbsp mild olive oil

1 medium onion, finely diced

1 red pepper, deseeded & finely diced

1 fennel bulb, finely diced

1 tbsp chopped fresh thyme

Zest of 2 unwaxed lemons

400g (14oz) pearl barley (rinsed under cold running water for 2-3 minutes)

1.75 – 2 litres good quality vegetable stock

4 tbsp chopped fresh dill

Lemon juice

Salt & freshly ground black pepper

Method

Cook the leek in boiling water for one minute. Drain and set aside.

Heat the olive oil in a large sauté pan or saucepan. Add the onion, red pepper, fennel, thyme and lemon zest. Cook gently for 5-6 minutes, stirring often, until the mixture starts to look translucent. Add the barley and cook for a further minute, stirring to coat it with the olive oil.

As with a risotto, gradually add the stock a ladleful at a time, stirring constantly and allowing the barley to absorb each ladle of liquid before adding the next. When the barley has plumped up and become tender enough to eat, stir in the chopped dill and leeks. Season to taste with salt, pepper and lemon juice, then serve.