Tag: risotto

Categories
Mains Recipes

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

  1. Place the pearl barley in a saucepan and cover it with boiling water. Bring back to the boil, then simmer for 20 mins.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Categories
Mains Recipes

Asparagus Risotto

Yay – it’s the time of year when fresh asparagus appears in our shops. I came across the beautiful bundles of spears shown below in a shop on a vineyard this week, while visiting the New Forest.

They were grown just over the Solent on the Isle of Wight, so very few food miles have been travelled in getting them to my plate!

Asparagus has a unique and delicate taste, and is quick and easy to prepare and cook. Nutrition-wise, it has a lot to say for itself, packing high levels of Vitamins A and C, potassium, iron and calcium.

I decided to make it the main feature of this dish, supported by a mild tasting vegetable risotto. You can see the finished article in my main photo at the top of the post.

Servings

A meal for 2.

Timings

15 – 20 mins to prepare and cook.

You Will Need

  • 1 red onion, chopped
  • 1 red pepper, chopped
  • 6 – 7 small chestnut mushrooms, chopped
  • 100g risotto rice
  • 500ml chicken or veg stock
  • 8 fresh asparagus spears
  • 2 – 3 scallions (spring onions) chopped
  • some blue cheese to crumble in

Method

  1. Heat some oil in a saucepan and fry the onion, pepper and mushrooms for a few minutes.
  2. Add the rice and turn the heat down while you stir it in. Then pour in the stock and bring to the boil.
  3. Wash the asparagus, and trim/discard about 1cm from the end of each spear. Place the spears in a steamer basket on top of the saucepan. Reduce the temperature to a simmer and let the risotto cook, and the asparagus steam, for about 10 mins.
  4. Remove the steamer basket and set to one side to stay warm.
  5. Turn up the heat under the saucepan if necessary to reduce the risotto to the right consistency – there should be minimal liquid left and the grains should be a little sticky with the coating.
  6. Stir in the chopped scallions and crumble in the pieces of blue cheese. Stir to combine so that the cheese is just melting in the residual heat.
  7. Spoon the risotto into two bowls and top each with 4 spears. Serve.

Customise it!

Feel free to add in any other fresh veg you have to hand – chopped celery, carrot, peas or green beans will all go well. I didn’t use garlic as I didn’t want to risk drowning out the delicate flavour of the asparagus. Avoid chilli or any strong spices, though some gentle fresh garden herbs torn in should be fine.

Spring is definitely in the air now, and daytime radio is starting to brim with those classic tracks I love to hear in the good weather, played driving along with the windows down, of course.

Lauren Laverne played this one on 6 Music this week, while I was out in the car, and it had my fingers tapping on the steering wheel. I especially like the dreamy guitar track, once famously sampled by Ice Cube. I still prefer the original however. Here it is to share: The Isley Brothers with Footsteps in the Dark, Parts 1 & 2.