Barley Risotto with Smoked Salmon and Spring Vegetables

• 310 g pearl barley
• 83 g onion, finely chopped
• 125 ml white wine
• 500 ml reduced salt chicken broth
• 1 clove garlic, peeled and sliced
• 2 Actifry spoons olive oil
• 500 g blanched asparagus tips
• 125 g/4 oz frozen peas
• 83 g/3 oz grated parmesan
• 1/2 ActiFry spoon of each grated lemon zest and finely chopped fresh dill
• 125 g thin slices smoked salmon
• Salt and pepper.

Add the barley, onion, garlic, salt and pepper to the ActiFry. Drizzle evenly the oil. Cook for 8 minutes.

During this time, mix the wine, broth and water. Heat in the microwave or in a saucepan until the mixture steams but does not boil. Pour half of this mixture into the ActiFry. Cook for 20 minutes.

Add the remaining broth mixture. Cook for 25 minutes or until almost all of the broth has been absorbed and the barley is tender, but still firm.

Add the asparagus, the peas, the parmesan, the lemon zest and the dill and cook for 2 minutes, so the ingredients are well mixed and warm. Serve with the smoked salmon.