Vegetable Barley Risotto

• 250 g BARLEY
• 1 ONION
• 30 ml OLIVE OIL
• 80 ml WHITE WINE
• 700 ml CHICKEN STOCK
• 80 g TOMATOES
• 80 g COURGETTE
• 30 g PARMESAN CHEESE
• 10 BASIL LEAVES
• PINCH OF SALT
• PEPPER

Peel the onion and roughly chop. Place in the bowl fitted with the ultrablade knife and mix at speed 11 for 10 s.

Replace the ultrablade knife with the mixer and pour the olive oil into the bowl. Launch the P1 slow cook program for 3 mins, without the stopper.

When it beeps, add the barley and launch the program again for 3 mins. Add the white wine and set the program for 1 more min.

At the end of the program, add the chicken stock, season with salt and pepper, and launch the P3 slow cook program at 95°C for 20 mins, with the stopper on.

Chop the tomatoes and courgette into small pieces. At the end of cooking, add the parmesan, tomatoes and courgette. Mix gently using a spatula. Serve immediately garnishing with the basil leaves.