Pearl Barley Parsnip Sage Risotto Food

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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