Barley Risotto - Gloss - latest fashion, beauty tips, health advice, celebrity gossip and more...

GlossTV Product Panel

Popular of Late

Home

Lifestyle

Food

Barley Risotto

(1 vote)

Pearl barley makes a tasty change from rice with bacon and mushroom for a risotto...
Ingredients

1 litre chicken stock
1 cup white wine
1 tbsp butter
1 tbsp olive oil
1 onion, finely chopped
1 1/2 cups pearl barley
4 rashers prosciutto or bacon, roughly chopped
1 ½ cups button mushrooms, halved if necessary
2 red capsicum, halved and seeds removed
1 1/2 cups frozen broad beans
½ cup grated parmesan cheese
Salt and freshly ground black pepper

Method

Place the stock and wine in a saucepan and bring to the boil and then immediately reduce to a gently simmer. Heat the butter and oil in a saucepan and gently cook the onion and prosciutto. Add the pearl barley and stir to coat the grains. Add a ladle of chicken stock and stir until stock is absorbed. Add another ladle and continue to cook in this way until all stock is absorbed and the barley is tender – approximately 25 minutes.
Meanwhile heat a grill plate and cook mushrooms and capsicum until tender.
Slide skin off capsicum and chop into pieces.
Place broad beans in a bowl and cover with boiling water. Once the water has cooled enough to handle, slip the outer skin off the beans.
Stir the capsicum, mushrooms and broad beans through the risotto along with the parmesan cheese. Season to taste with salt and freshly ground black pepper.

With thanks to www.foodlovers.co.nz for this delicious recipe!
Foodlovers is an award winning NZ based food site. With discussion boards, seasonal features, recipes, measurement converters and more, Foodlovers is the ultimate destination for all things to do with tasty food.