Barley Risotto

A community recipe by Anonymous

Not tested or verified by Nigella.com

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Introduction

The template for this recipe was taken from Heatherslaw Mill in North Northumberland, whose recipe appeared in the Palace Green Cookbook, locally printed in Berwick. It is great because it can be adapted for carnivores or vegetarians. It also makes a great salad base when cold.

Ingredients

Serves: 4

Metric Cups

2 slices dry cured bacon (or 1 tbsp garlic/olive/walnut oil)
1 medium onion (chopped)
1 red pepper (seeded and chopped)
1 green pepper (seeded and chopped)
250 grams pearl barley
¾ litre stock (preferred stock, or half stock and half white wine)
85 grams frozen peas (defrosted or lightly cooked if fresh)
1 sea salt
1 freshly ground pepper

2 slices dry cured bacon (or 1 tbsp garlic/olive/walnut oil)
1 medium onion (chopped)
1 red bell pepper (seeded and chopped)
1 green bell pepper (seeded and chopped)
9 ounces pearl barley
1¼ pints stock (preferred stock, or half stock and half white wine)
3 ounces frozen peas (defrosted or lightly cooked if fresh)
1 sea salt
1 freshly ground pepper

Method

Barley Risotto is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 190 degrees/gas 5

Fry the bacon gently in the oil in a shallow pan until the bacon fat runs/otherwise heat the oil.

Add the chopped onion/shallot and fry for a few min. Stir in the chopped peppers.

Stir in the barley, making sure the grains are coated. Add the stock and bring to boil, checking seasoning and adding whatever is needed..

Pour into a casserole, replace lid and cook 1 hour in oven.

Stir peas in shortly before end of cooking. Fluff up with a fork. Add toasted pine nuts for crunch.