Best Pearl Barley Risotto Recipes

MUSHROOM & CHESTNUT PEARL BARLEY RISOTTO

Steps:

• Heat the oil in a large frying pan over a medium high heat, add the onion and fry until softened and golden, around 10 mins. Add the garlic, chestnuts, if using, and the thyme, fry for a minute, then tip in the mushrooms and fry until they begin to soften, around 3 mins.
• Stir in the pearl barley, making sure everything is well combined and cook for 2-3 mins. Tip in the wine and leave to bubble away until it's reduced by half. Add one-third of the stock, stir, then turn the heat down and let the pearl barley absorb the liquid. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
• Stir through the rocket, cook for 1 min, then divide between bowls.

CHICKEN & PEARL BARLEY RISOTTO

Steps:

• Heat a large saucepan over a medium-high heat and add the oil. Add the chicken and fry for 5 mins or until well-browned on all sides. Tip in the vegetables and cook for a further 5 mins until starting to soften. Add the garlic and pearl barley, then pour over 500ml water. Cover and leave to simmer for 25-30 mins, stirring occasionally.
• Meanwhile, put all the dressing ingredients in the small bowl of a food processor and blitz until very finely chopped. Transfer to a bowl and set aside until serving.
• When the pearl barley is soft, but still with a little bite, and most of the liquid has been absorbed, it's ready to serve. Season to taste and divide the risotto between two plates, adding spoonfuls of the dressing, to serve.

PEARL BARLEY RISOTTO (ORZOTTO) WITH SAUTEED MUSHROOMS

Steps:

• Place the dried porcini in a bowl and cover with 200ml of warm water, leave to soak for 30 minutes (you can use this time to prepare the other vegetables).
• Now start the orzotto: in a large saucepan, gently saute the onion in the olive oil until golden, then add the carrot, celery and pearl barley, turn up the heat and cook on a medium to high heat for 2 minutes.
• Add the wine and let it evaporate, then turn down the heat again to a low to medium temperature; add the stock a ladleful at a time, ensuring that the liquid is absorbed before adding the next ladleful of stock: this will take about 40 minutes and the pearl barley should be tender but with a bite.
• When the orzotto has been cooking for about 25 minutes, drain the porcini (save the liquid for other recipes) and start cooking the sauteed mushrooms: in a large lidded pan melt the butter and olive oil together and gently saute the onion and garlic until soft, stir in seasoning, add the mushrooms, porcini and parsley and cover and cook on a medium heat for 5 minutes.
• Remove the lid, turn up the heat and cook for about another 5 minutes, stirring the mushrooms, until most of the juices have evaporated.
• To serve: spoon the orzotto into a large round dish, pushing it towards the sides; spoon the mushroom mixture into the space left in the middle of the dish, sprinkle the mushrooms with parsley and pecorino cheese.

CREAMY PEA & CHIVE PEARL BARLEY RISOTTO (REDUCED FAT)

Steps:

• Heat the oil in a large, deep pan, then gently fry the onion for 3-4 minutes
• Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock.
• Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed.
• With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left and the barley should be cooked through.
• Turn the heat off under the risotto and let it sit for a min, then stir in the cream cheese and most of the chives.
• Season well and serve scattered with the rest of the chives.

BEER-BRAISED BEEF CHEEK, PEARL BARLEY RISOTTO, MALTED ONIONS & ALE SAUCE

Steps:

• Put the beef cheeks in a dish, cover with the ale and add the garlic, thyme and bay leaf, then leave to marinate for at least 6 hrs - or overnight.
• Heat oven to 140C/120C fan/gas 1. Strain off the cheeks and transfer the marinating liquid, garlic and herbs to a large flameproof casserole dish and bring to the boil. In a frying pan, brown the beef cheeks in a little oil until caramelised on both sides. Add the cheeks to the casserole dish with the marinade and pour in enough beef stock to cover. Bring to the boil, cover, then braise in the oven for 4 hrs until the cheeks are very tender. Every so often, skim off any fat from the surface to keep the stock clean.
• While the beef is in the oven, make the malted onions. Put the ale in a frying pan, add the whole onions, cover and simmer until the onions are tender, about 20 mins. Leave to cool completely, then remove the skin and slice the onions into sixths and set aside.
• Once the beef is cooked, remove the cheeks, herbs and garlic and set aside, then reduce the stock rapidly until it is syrupy. Return the cheeks to the pan and glaze with the sticky reduction, then keep warm until needed.
• Roughly 40 mins before you're ready to serve, make the risotto. Put the chicken stock in a large pan and bring it to the boil. Add the barley, then cook for 15 mins. Remove from the heat, strain, then tip the barley into a medium-sized pan.
• Place the garlic in a small pan with the double cream and bring to the boil. Simmer for 3 mins, then transfer to a food processor and blend until smooth. Set aside about 50ml of the garlic cream and pour the remainder over the barley. Keep warm over a low heat.
• Meanwhile, separate the layers of malted onions and finish by frying in a hot pan, with a little oil and butter, until golden.
• Just before serving, add the Parmesan and lemon juice to the barley risotto and salt, to taste. Spoon on to the centre of each plate, then slice the cheeks and arrange on top of the risotto. Place 3 malted onion wedges around the side and drizzle over the reduced ale stock.

PEARL BARLEY RISOTTO

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.

CHORIZO & ROSEMARY PEARL BARLEY RISOTTO

Steps:

• Heat a non-stick frying pan over a medium heat and fry the chorizo for 3-4 mins until it turns golden and releases its oil. Remove with a slotted spoon and set aside.
• Add the onion and garlic to the pan, and cook for 3-4 mins, until they begin to soften. Add the pearl barley and stir well to coat in the oil, before tipping in the chopped tomatoes and the chicken stock. Bring just to the boil, then turn down to a simmer and cook for 30 mins, stirring occasionally, until all the liquid has been absorbed and the pearl barley is tender. You may need to top up with a little extra water as you go.
• Season and stir in the rosemary and chorizo to serve.

PEARL BARLEY, PARSNIP & SAGE RISOTTO

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.

SMOKY CHICKPEA & PEARL BARLEY RISOTTO

Steps:

• Heat the oil in a large saucepan over a medium heat, add the onion and fry for 5 mins to soften slightly. Add the garlic and paprika, and fry for a further 30 seconds until fragrant. Tip in the tomatoes, stock, chickpeas, pearl barley and chipotle paste.
• Bring to the boil, cover with a lid and simmer for 35-40 mins until the pearl barley is tender but retains a little bite. Serve with a swirl of crème fraîche and a grinding of black pepper.

PINK PEARL BARLEY RISOTTO WITH FETA CHEESE

Steps:

• Heat butter in a heavy pot. Add onion and rosemary to it and sautee until translucent.
• Add beets and pearl barley and sautee for 2 more minutes.
• Add enough broth to slightly cover barley and beets and simmer until all of the broth has been absorbed. Make sure to stir frequently so that it wont stick to the bottom of the pot.
• Once broth has been absorbed, add more and simmer until everything is tender (about 12 minutes).
• Season with spices and serve garnished with feta cheese.

LAMB SHANKS WITH PEARL BARLEY RISOTTO

Steps:

• Pre-heat fan forced oven to 150 degrees celsius. Season lamb shanks with salt and pepper before browning all over in a hot pan. Take a deep oven proof dish and add to it the red wine, chopped carrots, roughly chopped red onion, bouquet garni and the browned lamb shanks. Cover tightly with foil and place in the oven, basting the lamb every hour for four hours.
• 45 minutes before you remove the lamb shanks from the oven, start preparing your risotto. Heat a good amount of olive oil in a pot and add the finely chopped onion. Stir until caramelised and add the finely chopped garlic. Stir in the chopped mushrooms and cook for 5 minutes. Add the pearl barley and stir well before adding enough stock to cover the mixture. Stir this through and simmer until most of the liquid is absorbed. Add more stock and continue this process until all of the stock has been used. Taste the barley and test to see if it is aldenté. If not, add more stock (if you have any) or water and cook until tender. When the barley is tender, stir through the spinach and parmesan. Season to taste.
• To serve, place a generous spoon full of risotto on each plate or bowl and top with a gorgeously tender lamb shank. Spoon over the pan juices and vegetables from the lamb dish.