Barley risotto

Barley risotto

By
From
Botanical
Serves
4
Photographer
William Meppem

Ingredients

Quantity Ingredient
75g white pearl barley, soaked overnight or for at least 6 hours
1 1/2 litres Chicken stock
50ml olive oil
75g butter
1 onion, finely chopped
3 garlic cloves, finely sliced
125ml white wine
salt and freshly ground black pepper
50g parmesan, grated
100g sage leaves, finely chopped
50g puy lentils, cooked, (optional)
100g cooked artichoke hearts, sliced, (optional)

Method

  1. Combine the barley with the chicken stock in a saucepan and boil until the barley is soft, for about 20 minutes. Drain and reserve the chicken stock.
  2. In a large heavy-based saucepan heat the olive oil and butter over a medium heat. As the butter begins to melt, add the onion and garlic and cook until the onion is soft and translucent. Add the barley to the pan and cook for a few minutes until well coated in oil. Add the wine and once it is completely absorbed add the reserved chicken stock. Cook for about 20 minutes, stirring occasionally, until the barley is soft and the stock has been absorbed.
  3. Check the seasoning, add the parmesan and sage, then garnish with lentils and artichoke hearts and serve.

Chef’s note

  • I like using barley to accompany main dishes as an alternative to traditional risottos using rice because I don’t find it as rich. You use less parmesan and the texture is more subtle and delicate. Any vegetable or meat can be added to this basic risotto – try chopped sausage and finely diced fennel with fresh peas, which is great with roast chicken or pork.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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