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Barley risotto
Yield: 4 ppl
Time: 45 minutes
Ingredients
- 1 T butter, splash olive oil
- 2 cloves garlic, minced
- 1 chopped onion
- 1 cup risotto rice
- 1 cup pearl barley
- 6 cups beef/chicken stock
- Parmesan (optional)
Serve with:
- Fresh rocket/baby spinach
- Roast veg/mushrooms
Method
- Roast veg for serving
- Heat oil and butter, fry onion and garlic till soft.
- Add barley and rice, fry and coat in butter (3 mins)
- Stir in 1 cup of boiling stock and simmer till absorbed. Repeat until barley and rice both cooked.
- Stir in parmesan at end and serve hot.