Pearl barley risotto

By: Jim McDougall, Stefano de Pieri
From: Nuovo Mondo
Makes: 4
Photographer: Alan Benson

Here is a risotto for the vegetarians. Pearl barley is very tough, so it takes a while to cook as a risotto, but patience will reward, and if you like a bit of al dente food, this is for you. We prefer real spinach, not the loose leaves. If using real spinach, wash it at least three times. Blanch in a pot of hot, salted water for a few seconds, cool and squeeze dry. Chop and add to the risotto towards the end.

Ingredients

Quantity	Ingredient
	olive oil, for cooking
1	large brown onion, chopped
2	garlic cloves, chopped
1	red capsicum, seeded and chopped
1	yellow capsicum, seeded and chopped
4	fresh tomatoes, peeled and chopped
1	potato, thinly sliced
200g	pearl barley
1	bay leaf
3 litres	Vegetable stock, simmering
or 3 litres	Chicken stock, simmering
	english spinach leaves, blanched in boiling water then drained and chopped
100g	grated parmigiano reggiano cheese
60g	soft goat’s cheese
1 tbsp	chopped preserved lemon

Method

Heat a little olive oil in a large saucepan over medium–high heat. Add the onion, garlic and capsicum and cook until soft and tender. Add the tomato and cook for a little longer, then add the potato and cook for 3 minutes more.
Add the barley and bay leaf to the pan, and then add the stock, a little at a time, stirring constantly – barley will not absorb stock like rice, so go slowly and continue stirring and do not panic. You can leave this alone (unlike rice). It is more a case of cooking the barley and allowing the stock to evaporate. There’s no harm if your risotto is a little runny – you can change its name and call it minestra (soup). Add the spinach, stir in the parmigiano reggiano and goat’s cheese and toss in the preserved lemon, if using.