Barley and Yoghurt Risotto


  • 2 Tbsp olive oil

  • 1 onion, finely sliced

  • 3⁄4 cup Arborio rice

  • 3⁄4 cup barley

  • 4 OXO Vegetable Stock Cubes made up to 1 litre hot stock

  • 1 OXO Vegetable Stock Cube

  • 1 cup fresh or frozen peas

  • 150g green beans

  • 2 Tbsp fresh basil pesto

  • 1⁄4 cup parmesan cheese

  • 1⁄2 cup unsweetened

  • natural yoghurt


  1. Heat oil in a heavy based saucepan and sauté the onion, garlic, rice and barley for 1-2 minutes over a gentle heat until all the grains are coated.

  2. Add the hot OXO Vegetable Stock half a cup at a time, stirring over a low to medium heat until nearly absorbed before adding more stock.

  3. Add the peas and beans and gently cook, stirring for a further 5 minutes until the grains are al dente.

  4. Stir in the pesto and parmesan. Leave to cool in fridge for 30 minutes before stirring through yoghurt then serve sprinkled with mint, lemon zest, extra parmesan cheese and crumbled OXO Vegetable Stock cube.

To serve

Fresh chopped mint and grated lemon zest

Serves 4