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Pearl barley risotto

Recipe from: 8/7/2003 12:00:00 AM

Ingredients 15
Servings 4


  • 45
    olive oil
  • 0.50
    small onion, finely chopped
  • 0.50
    small carrot, grated
  • 0.50
    celery stalk, finely chopped
  • 200
    pearl barley
  • 100
    dry white wine
  • 725
    (or more) chicken or vegetable stock
  • salt and freshly ground black pepper
  • Vegetables
  • 200
    butternut, cubed
  • 125
    back bacon, chopped
  • extra olive oil
  • 200
    portabellini mushrooms
  • 40
  • Parmesan cheese shavings


Heat the 45 ml olive oil and slowly saut&ecute the onion until soft.
Add the carrot, celery and pearl barley and stir-fry for two minutes.
Add the wine and cook until reduced.
Reduce the heat and, stirring continuously, add the stock a little at a time, allowing the liquid to be absorbed before adding more.
The cooking time is about 40 minutes.

Season with salt and pepper.
Start cooking the vegetables half-way through the cooking time for the risotto.
Preheat the oven to 200 °C and grease an ovenproof dish with non-stick spray.
Microwave the butternut for a few minutes or until nearly soft.
Place the butternut and bacon in the ovenproof dish.
Drizzle with the extra olive oil and season with salt and pepper.
Roast for 15 minutes before adding the mushrooms.
Roast until the butternut is soft and the bacon is done.
Add the vegetable mixture to the cooked risotto and mix lightly.
Stir in the butter and scatter the Parmesan cheese shavings over.
Serve as a main course or on the side with roast baby chickens (see recipe).


Read more on: starch  |  roast  |  sauté

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