Pearl Barley Parsnip Sage Risotto Recipes

PEARL BARLEY, PARSNIP & SAGE RISOTTO

Pearl barley, parsnip & sage risotto image

Pearl barley makes a great alternative to rice in this vegetarian risotto recipe flavoured with sage, garlic and Parmesan

Provided by Emily Kydd

Time 1h

Number Of Ingredients 8

Ingredients

25g butter , plus an extra knob to stir through
1 onion , finely chopped
4 parsnips , about 500g, peeled and cut into chunks
1 garlic clove , crushed
10 sage leaves , shredded, plus extra to serve
400g pearl barley , rinsed
1.4l hot vegetable stock
25g parmesan (or vegetarian alternative), grated, plus extra to serve

Steps:

Heat the butter in a large saucepan. Add the onion and a pinch of salt, and cook gently for 5 mins. Tip in the parsnips, turn up the heat and cook for 8-10 mins, stirring every so often, until the parsnips are starting to brown and caramelise.
Add the garlic and sage, and mix through. Tip in the barley and stir to coat well. Pour in the stock, bring to the boil, then turn down to a simmer and cook for 35-40 mins, or until nearly all the liquid has been absorbed and the pearl barley is tender but still has a bite. You may need to add a little extra boiling water.
Take off the heat, top with the Parmesan and a knob of butter, then leave to melt. Give the risotto a good stir, then spoon into dishes. Top with more sage, Parmesan and some black pepper.

Nutrition Facts : Calories 629 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 14 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium

PEARL BARLEY RISOTTO

Pearl Barley Risotto image

Make and share this Pearl Barley Risotto recipe from Food.com.

Provided by hectorthebat

Categories Grains

Time 1h57m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

225 g pearl barley
2 chicken stock cubes
50 g butter
1 pinch saffron
1 onion
1 pepper
110 g chorizo sausage
110 g bacon
2 garlic cloves
1 teaspoon thyme
1 teaspoon paprika
120 ml white wine
400 g tomatoes
110 g peas
225 g prawns

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.

Nutrition Facts : Calories 442.1, Fat 23.1, SaturatedFat 9.8, Cholesterol 93.9, Sodium 1044, Carbohydrate 38.6, Fiber 8.1, Sugar 4.2, Protein 17.6

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