Pearl Barley, Pea & Parmesan Risotto
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Pearl Barley, Pea & Parmesan Risotto
Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 10 mins
Cook Time: 25 mins
Ingredients
1 onion, diced
2 garlic cloves sliced
2 cups pearl barley
1 cup white wine
1 piece of parmesan cheese
1 litre chicken stock
1 cup baby spinach
1 cup peas
½ cup cream
½ bunch of chives
½ bunch of dill
Garnish
2 tablespoons toasted pine nuts
Extra parmesan
METHOD
In a saucepan heat the stock with a couple of pieces of parmesan cheese. Once boiling, remove from the heat, keep warm.
In a large frypan or saucepan heat the butter and a drizzle of olive oil. Fry the onions until softened. Add in the garlic and cook for a minute.
Add in the pearl barley and toast off for a minute. Add in the wine, cook out until the wine has evaporated.
Add in a couple of ladles of stock, mix in until absorbed. Continue the process until pearl barley is hydrated and tender.
Add in spinach, peas and cream, mix through the risotto. Add a good grating of parmesan. Taste the seasoning and adjust to your liking.
Serve the risotto topped with extra parmesan, pine nuts and extra herbs.
