Zucchini Lemon 🍋 Barley Risotto

Spring is here and all I can think about is ✨fresh✨ ingredients. Zucchini and lemon pair perfectly together, combined with the richness of barley in the form of risotto, this is an amazing transition season recipe!

.

Ingredients:

1 small onion, chopped

2 zucchinis, chopped

3 cloves garlic, minced

Salt

Pepper

Olive oil

1 cup barley

1/4 cup white wine or pale beer

4 cups chicken/veggie stock

Juice of 1/2-1 lemon

.

In a pot, add in your olive oil. Sauté the onions, carrots and celery until soft. Add in the garlic and sauté for 1-2 more mins.

Warm up your 4 cups of stock.

Add in the dry barley. Mix and season to taste with salt and pepper. Then, pour in the wine or beer. Let simmer until all the liquid is absorbed.

Then, pour one ladle of broth in a time. Continue adding and stirring until all the liquid is absorbed. Squeeze in the juice of your lemon and stir.

Serve warm with a runny egg and some fresh lemon and enjoy!