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Quick&Easy: Courgette, Butter Beans and Pearl Barley Risotto

SPRING IS HERE! And with it comes an abundance of fresh green veggies to celebrate the warmth and sunshine. What better way to welcome spring than a delicious risotto filled with seasonal vegetables.


  • 1 cup peas, fresh or frozen
  • 1 cup butter beans
  • 1 cup pearl barley
  • 1 green onion, chopped
  • 2 courgettes 
  • 1 garlic clove, whole, smashed
  • 2 Tbsp oil of your choice
  • salt & pepper
  • 4 cups vegetable broth
  • ¼ cup white wine
  • Salt & pepper to taste


  1. Cook peas and butter beans in a pot of boiling salted water until tender. Drain under cold water. Set aside.
  2. Prepare the vegetable broth in a medium/large pot and keep warm over low heat.
  3. Heat 2 tablespoons of oil in a saucepan over medium heat. Add onion, garlic, the courgette and cook, stirring, until softened, about 5-6 minutes. Add barley and salt. Stir to coat with the onion/garlic/courgette mixture for 1-2 minutes, or until lightly toasted. Add wine and cook, stirring, until evaporated.
  4. Add 1 cup of broth and cook, stirring for about 5 minutes or until almost all absorbed.
  5. Continue cooking for about 20 minutes, adding ½ cup warm broth at a time, stirring, waiting to add more until the liquid is nearly absorbed after each addition.
  6. At about 15-minute cooking time add the peas and butter beans, adjust with salt, stir, and continue to cook for about 5 minutes or until barley is tender but still al dente.
  7. Turn off heat, add 1 tablespoon vegan butter. Stir and let rest for a couple of minutes before serving.

Serve with some freshly cracked pepper on top.

About Charlotte

Hey I'm Charlotte and I started my plant-based journey almost 10 years ago, after educating myself on the benefits of a vegan diet for your health and the planets! I fell in love with cooking from a young age. I have fond memories of helping my grandmother pick veggies in the garden ready to transform into delicious dishes. I have a huge passion for sustainability, even completing a degree in this topic and always looking for ways to be more sustainable. But above all I love animals especially my own white bunny, Blush and believe they should be kept of our plates and given the respect they deserve 💚

Check out one of my go-to midweek dinner recipes - Courgette, Butter Beans and Pearl Barley Risotto 

A super quick, easy and most importantly, nourishing dish.

For more of my healthy plant-based dish inspiration follow @poweriswithyou on Instagram