Pearl Barley Risotto Recipes

BARLEY RISOTTO

Steps:

• in olive oil, saute onion and garlic until softened.
• add mushrooms, cook until browning.
• add barley and cook for 5 minutes until lightly toasted.
• add white wine, add 3 c stock, tomato, salt& pepper.
• bring to boil, cover and simmer 25 minutes, stirring occasionally.
• add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

BARLEY RISOTTO

Steps:

• In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

BARLEY RISOTTO WITH MUSHROOMS

Steps:

• Heat the beef broth in a saucepan and keep warm.
• In a large, deep skillet, heat 2 Tbsp of the butter over medium heat. Add the shallots and garlic and cook, stirring, until starting to soften. Add the mushrooms and thyme leaves and season with salt and pepper. Cook, stirring regularly until mushrooms are tender and lightly golden, about 5-6 minutes. Add the barley and the remaining 1 Tbsp butter. Cook, stirring, for about 1 minute. Add the wine and cook until the wine is absorbed, about 3-4 minutes.
• Add one ladle of the hot beef broth and stir to combine. Cook over medium heat, stirring once or twice, until nearly all of the broth has been absorbed. *You don't want to boil the mixture too vigorously, but you do want a consistent simmer. Adjust heat to that point. Continue adding broth, one ladle at a time, allowing the it to cook until the liquid is absorbed before adding another ladle. Cook until all the broth is added. Test the barley. You want it to be al dente. If it is not quite there, add another ladle of hot water (or broth, if you have more available) and cook a bit longer. When barley is cooked, stir in grated Parmesan cheese and stir to combine.
• Season dish with salt and freshly ground pepper, to taste. Serve with additional grated Parmesan and garnish with fresh thyme sprigs or fresh thyme leaves.

PEARL BARLEY RISOTTO

Steps:

• Heat oil and butter in a heavy bottomed casserole dish. Add shallots, leeks, garlic and thyme and slowly sweat until softened, about 20mins. Meanwhile, heat up the chicken stock in a saucepan.
• Add pearl barley and stir to mix together. Begin adding chicken stock a ladle at a time, stirring often. Cook until the rice has mostly absorbed liquid. Add remaining stock a ladle a time, continuing to allow the pearl barley to absorb each addition of stock before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the stock.). Approximately 30minutes.
• Once fully cooked, stir in mustard, lemon juice, parsley, hack hock and salt. Serve.

SPINACH AND MUSHROOM PEARL BARLEY RISOTTO

Steps:

• Fry the mushrooms in a spray of oil for 3 minutes until golden. Season and scoop out the pan. Fry the onion in another spray of olive oil for 2 minutes before adding the thyme and garlic, and fry for 1 minute. Add the barley, mix with the onions and gradually add the stock, stirring frequently. Simmer for 25-30 minutes until the barley is tender, adding more stock if needed. When the stock has been absorbed, stir in the spinach, cheese and mushrooms. Season and cook for 2 more minutes until the spinach has wilted.

PEARL BARLEY, BUTTERNUT SQUASH AND SAGE RISOTTO

Steps:

• Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic.
• In a separate pan, warm the stock and half of the sage leaves.
• Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes).
• Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter to the pan and stir through.
• Serve the risotto garnished with the remaining sage.

PEARL BARLEY RISOTTO

Steps:

• Put the pearl barley into a saucepan and add enough water to cover generously. Add the stock cubes, bring to the boil, then reduce the heat and simmer for 1 1/2 hours until tender, topping up the water if necessary.
• Melt the butter in a large frying pan or wok and gently saute the saffron, onion, and pepper for 5 minutes. Add the chorizo and bacon, and fry on a higher heat for a further 5 minutes.
• Add the garlic, most of the thyme leaves, paprika, wine, tomatoes, and peas. Bring to the boil, then simmer for 5 minutes. Stir in the prawns and simmer for 2 minutes to heat them through.
• Drain the pearl barley thoroughly and stir it into the other ingredients, making sure it's piping hot. Serve immediately, garnished with a few thyme sprigs.

PEA BARLEY RISOTTO

Steps:

• Cook peas in a pot of boiling salted water until crisp-tender, about 3 minutes. Drain under cold water. Set aside.
• Prepare the vegetable broth in a medium/large pot and keep warm over low heat.
• Heat 2 tablespoons evo oil in a saucepan (I like to use a Dutch oven) over medium heat. Add onion and garlic and cook, stirring, until softened, about 3-4 minutes. Add barley and salt. Stir to coat with the onion/garlic mixture for 1-2 minutes, or until lightly toasted. Add wine and cook, stirring, until evaporated.
• Add 1 cup of broth and cook, stirring for about 5 minutes or until almost all absorbed.
• Continue cooking for about 20 minutes, adding 1/2 cup warm broth at a time, stirring, waiting to add more until the liquid is nearly absorbed after each addition.
• At about 15-minute cooking time add the peas, adjust with salt, stir, and continue to cook for about 5 minutes or until barley is tender but still al dente.
• Turn off heat, add 1 Tbsp butter and a handful of Parmigiano (optional). Stir and let rest for a couple of minutes before serving.
• Serve with some freshly cracked pepper on top.

MUSHROOM & CHESTNUT PEARL BARLEY RISOTTO

Steps:

• Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
• Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
• Stir through the rocket, cook for 1 min, then divide between bowls.

PEARL BARLEY RISOTTO WITH SPRING VEGETABLES

Steps:

• In a casserole pot heat the butter or oil over medium heat. Saute the sliced leeks for 5 minutes until they have softened.
• Add the pearl barley to the pot and stir to combine. Pour in the white wine and cook for around 5 minutes, until the liquid has reduced and the alcohol has cooked out.
• Add the vegetable stock to the pot. Stir everything to combine and leave to simmer for 35-40 minutes, stirring occasionally until the pearl barley is tender and most of the liquid has been absorbed. If the mixture begins to dry out, add a little water. The final consistency should creamy and a little loose. If the mixture is too wet, cook for a few more minutes until more of the liquid has evaporated.
• Stir the asparagus, peas and spring greens into the risotto and cook for 3-4 minutes until the asparagus is just tender.
• Add the parmesan, lemon juice and chives. Stir to combine then taste. Add salt and pepper as required. Serve in bowls with grated parmesan and a sprinkle of chopped chives. Enjoy!