Pea & Nettle Barley Risotto

Pea & Nettle Barley Risotto

Duration 30 minutes
Persons 4 people


  1. Wash the nettles well and roughly chop. If the stems are too fibrous, remove them. Finely blend with the olive oil, sea salt and fresh lemon juice.
  2. Slice the spring onions into fine rings.
  3. Cook the barley in salted water according to the instructions on the package and drain.
  4. Meanwhile, heat the rapeseed oil in a saucepan, add spring onions, peas, bay leaf and then simmer on low heat. Add the barley and all the remaining ingredients, bring to a boil and cook on a low heat.
  5. Season with salt, pepper and fresh lemon juice

Climate-friendly recipes

To show that the world of plant nutrition is varied, tasty and healthy, Greenpeace Switzerland and tibits are launching a series of vegan and strictly seasonal recipes.