Thursday, 6 June 2013

Bacon & Mushroom Barley Risotto

Ever tried to make risotto with barley instead of rice? If not, then this is a great opportunity to try! If you have, you#ll know how tasty it is! And here is a recipe for just that!
You can of course use rice instead if you don't have pearl barley, s'up to you!

Bacon & Mushroom Barley Risotto
(Serves 2, about 365 calories each)

Another one of those unphotogenic but totally satisfactory dishes!

Half a packet of dried mushrooms (about 12g), soaked for 20 minutes, reserve the water
1 onion, chopped
200g bacon, trimmed of most of the fat
250g chestnut mushrooms
150g pearl barley
500ml chicken stock

Grated parmesan to serve

- Heat a large pan over medium heat and fry the bacon and onion for about 5 minutes.

- Add the mushrooms, and after a further 5 minutes, stir in the pearl barley. Stir for a few minutes before adding the soaked mushrooms with the excess water. Cook until most of the juices are absorbed, and add a ladleful of chicken stock at a time, repeating until you have no more chicken stock - remember to stir quite frequently so it doesn't catch the bottom of the pan.

- After about half an hour, you should now have a nice rich, thick and creamy risotto! Season to taste, and add a little parmesan to the risotto of you want, or serve the grated cheese on the side.

Original source:

- Jules

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