Leek And Barley Risotto Recipes

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.

SMOKED HADDOCK, LEEK & BARLEY 'RISOTTO'

Steps:

• Bring the stock to a simmer in a deep frying pan and lay the fish in it. Cover and poach for about 4 mins, or until the fish begins to flake. Remove from the heat, then strain the cooking liquor into a jug, reserving it for later. Leave the fish in the pan, covered.
• Melt the butter in a large saucepan over a low heat and add the leeks. Season, then add about 2 tbsp of water, cover the pan and cook the leeks for about 10 mins until softened. Stir in the barley, turning it over in the juices for 1 min, then increase the heat a little and add the vermouth. Let this bubble away to almost nothing, then add half the reserved fish stock.
• Cook the barley in the stock, over a medium heat, while stirring from time to time, for about 15 mins. (The stirring helps the barley become creamier.) Add the rest of the stock and cook for another 20 mins, stirring from time to time, adding more boiling water if the mixture is getting too dry. It might take a little longer to cook the barley - the grains should be soft but with a little bite in the centre.
• Remove the skin from the fish - if there is any - and break the flesh into big flakes. Add this to the risotto along with the spinach and parsley, stirring carefully as you don't want to break up the pieces. Taste for seasoning. Stir in the cream, if using, and check again for seasoning. Serve with the cheddar grated on top, if you like.

BUTTERY BARLEY RISOTTO WITH PARMESAN CHEESE

Steps:

• Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.
• Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.

BARLEY RISOTTO WITH CARAMELIZED LEEKS AND MUSHROOMS

Steps:

• Heat the oil in a large saucepan over medium heat. Add leek; cook 20 minutes or until tender and golden, stirring occasionally.
• Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add barley, salt, and pepper; cook 1 minute, stirring constantly.
• Add broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
• Uncover and cook 5 minutes or until liquid is absorbed. Stir in parsley.

BARLEY RISOTTO WITH MUSHROOMS AND DILL

Steps:

• Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Add mushrooms; season with salt. Cook until browned in places, 6 to 8 minutes. Stir in garlic; cook 1 minute more. Transfer to a plate; reserve skillet for risotto (do not wipe skillet clean).
• In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat reserved skillet over medium. Swirl in remaining 2 tablespoons oil. Add leeks, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add barley and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
• Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover barley). Stir occasionally, allowing barley to absorb most of broth before adding more. Risotto is ready when barley is tender and creamy and broth has thickened to a rich sauce, 1 hour. (You may not need to use all of broth.)
• Remove from heat. Fold in mushroom mixture, butter, lemon juice, and cheese; season with salt and pepper. Top with dill and more cheese; drizzle with oil and sprinkle with more pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

LENTIL, BARLEY AND RICE RISOTTO

Steps:

• In a large frying pan melt 2 T.
• of butter over medium heat.
• Add the shallots and cook until transparent.
• Add rice and saute for 3 minutes.
• Add barley and lentils and saute for 1 minute.
• Add the wine and, stirring constantly-for the rest of the cooking time-cook until the liquid is almost gone.
• Ladle in some stock, (1 ladle's worth) cook down.
• Repeat until all the liquid is absorbed.
• Remove from heat, fold in cream, cheese, butter and chives.
• Taste and add salt and peppr as needed.

LEEK, TOMATO & BARLEY RISOTTO WITH PAN-COOKED COD

Steps:

• Heat 1 tsp oil in a non-stick pan and fry the leek and garlic for 5-10 mins, stirring frequently until softened, adding a splash of water to help it cook if you need to.
• Tip in the barley with its liquid, then stir in the bouillon, sage and thyme. Simmer, stirring frequently for 3-4 mins. Add the tomatoes and cook about 4-5 mins more until they soften and start to split, adding a drop more water if necessary. Stir in the parmesan.
• Meanwhile, heat the remaining oil in a non-stick pan and fry the cod, skin-side down, for 4-5 mins. Flip the fillets over to cook briefly on the other side. Spoon the risotto into two bowls. Serve the cod on top with a few thyme leaves, if you like.