Pearl Barley Risotto

Risotto is a classic Italian dish made with arborio rice – the Italian word for rice is riso and there is a rather large clue in the title of the dish that rice is, er, supposed to be the key ingredient.

However, in this dish I’ve decided to swap in pearl barley instead of the rice. Pearl barley is a nutritious grain making this a healthy, lower carb alternative to the Italian classic. Like a risotto, it is still cooked by simmering it with veg in a broth of chicken or veg stock.

Servings

2 adult portions.

Timings

20 mins to pre-cook the pearl barley, then a further 20 mins.

You Will Need:

70g pearl barley
enough boiling water to cover the pearl barley
half a red onion
6 – 7 mushrooms
half a sweet potato
2 celery sticks
half a sweet pepper
about 500ml chicken or veg stock
a handful of mixed nuts
about 30g cheddar, grated
a handful of fresh coriander leaves
1 chopped scallion
a spoonful of miso (optional)

Method

Place the pearl barley in a saucepan and cover it with boiling water. Bring back to the boil, then simmer for 20 mins.
In the meantme, chop all the veg and place in a wok with some oil, over a reasonable heat. Stir fry all the veg until it is softened and nicely charred.
Drain the pearl barley in a sieve, and tip in to the wok. Stir in alongside the veg, then add the stock and bring to the boil. Reduce to a simmer and let the stock reduce for about 20 mins, while the pearl barley continues to cook and soften.
When there is little liquid left, and the pearl barley has softened, add in the nuts, cheese, coriander and scallion. Add in the miso if you wish.
Let the additional flavours soak in for a few minutes, then serve.

Customise it!

Lots of scope to swap in other veg here – mangetout, peas, broad beans and shredded greens all go brilliantly. Grated blue cheese will also be excellent. Use your imagination!

A risotto that doesn’t contain any rice? It’s crazy, man! Which gives me an idea for the next track to add to the ADK Playlist: here’s The Prodigy with Crazy Man.