Pearl Barley is cheap, filling and healthy. So I don’t understand why more people don’t use it.
This pearl barley risotto is one of my staple go to dishes. Sometimes I use chicken, sometimes I don’t. Depends on my mood.
Don’t worry about measuring out the ingredients perfectly and add/remove things to your own taste!
What you need:
175g pearl barley
1 tsp olive oil
White wine (optional)
500ml vegetable stock
Parsley
Milk (optional)
1 onion
3 cloves of garlic
Parmesan
How to…
Heat the oil and fry the onions with the garlic. Next add the pearl barley and fry for around 2 minutes.
I’m lazy so I put all the stock in at once. Bring to the boil whilst stirring. After about a minute or two turn down the heat and simmer. At this point I also add some chopped parsley, a little parmesan and a glug of wine (this is optional but trust me, it’s nicer with).
Leave to simmer for around 15 minutes and keep stirring. At this point at a little milk (again optional) and a tad more wine {feel free to have a little sipfor yourself too- everyone knows wine when cooking is essential}.
Keep stirring.
Once the liquid has been soaked up and the barley is slightly chewy yet still firm its ready to serve.
Service with parmesan sprinkled on the top.
