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Baked Barley Risotto with Spring Vegetables

Prep time: 10 minutes

Cook time: I hour 10 minutes

Serves 4

Ingredients

2 tablespoons olive oil 1 zucchini, halved, thinly sliced 1 teaspoon finely grated lemon rind
1 leek, thinly sliced 1 bunch asparagus, trimmed, cut into 2cm lengths 1 tablespoon lemon juice
2 cups pearl barley, rinsed ½ cup finely grated parmesan Crumbled Persian feta, to serve
1 litre (4 cups) Campbell’s Real Stock – Vegetable 2 tablespoons chopped fresh parsley

Method

Step 1.

Preheat Bosch oven to 4D hot air 180°C.

Step 2.

Heat oil in a large flameproof casserole dish (16-cup capacity) over medium heat. Add leek. Cook, stirring occasionally, until soft. Add barley. Cook, stirring for 1 minute. Add Campbell’s Real Stock – Vegetable. Bring to boil. Cover with lid.

Step 3.

Cook in oven for 50 minutes. Remove. Add zucchini and asparagus. Re-cover with lid. Return to oven.

Step 4.

Cook for a further 10-20 minutes, or until barley is tender and liquid has almost been absorbed. Stir in parmesan, parsley, rind and juice.

Step 5.

Sprinkle with feta. Serve immediately.

For more great products from the Campbell’s range, visit www.campbellsoup.com.au

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