Barley & broccoli risotto with lemon & basil

400 calorie meal recipe for 2 people, takes only 35 mins; recipe has pearl barley, vegetable bouillon, rapeseed oil, leek, garlic cloves, basil, lemon and broccoli.

Barley & broccoli risotto with lemon & basil

Barley & broccoli risotto with lemon & basil

Recipe by Chef Soomro Course: 400 calorie meal


Prep time

10 mins


  • Lemon: generous squeeze of lemon juice
  • Basil: 2/3 pack basil
  • Garlic Cloves: 2 garlic cloves
  • Broccoli: 125g Tenderstem broccoli from a 200g pack
  • Rapeseed Oil: 2 tbsp rapeseed oil
  • Leek: 1 large leek, chopped
  • Vegetable Bouillon: 2 tsp reduced-salt vegetable bouillon powder
  • Pearl Barley: 100g wholegrain pearl barley


  1. Pour a litre of cold water over the barley, cover and leave to soak overnight.
  2. The next day, drain the barley, reserve the liquid and use it to make 500ml vegetable bouillon. Heat half the oil in a non-stick pan, add the leek and cook briefly to soften. Tip half into a bowl, then add the barley and bouillon to the pan, cover and simmer for 20 mins.
  3. Meanwhile, add the garlic, basil, remaining oil, the lemon juice and 3 tbsp water to the leeks in the bowl, and blitz to a paste with a stick blender
  4. When the barley has cooked for 20 mins, add the broccoli to the pan and cook for 5-10 mins more until both are tender. Stir in the basil puree, heat very briefly (to retain the fragrance), then spoon into bowls to serve.