BARLEY, ITALIAN SAUSAGE & ONION RISOTTO
SERVES 4 PREP 15 MINS COOK 40 MINS PER SERVE 2809kj
20g butter 1 tbsp olive oil, plus extra, to serve 1 onion, finely chopped 500g Italian sausages, meat removed from casings 1 cup pearl barley 4 sprigs thyme, leaves picked, plus extra, to serve ¾ cup white wine 4 cups hot chicken stock 1 bunch kale, trimmed, halved ⅓ cup grated parmesan, plus extra, to serve 1 red chilli, sliced, to serve 1 In a large saucepan, melt butter and oil on high. Saute onion 2-3 minutes until tender. Add sausage meat and cook 5 minutes until browned, breaking up lumps with a wooden spoon. 2 Add barley and thyme and cook, stirring, 2-3 minutes until slightly toasted. 3 Add wine and simmer, stirring, until almost completely evaporated. Add stock, half cup at a time, stirring between each addition until all stock is absorbed (about 25 minutes), adding kale with final half cup stock. Simmer, covered, 2-3 minutes until stock is absorbed and kale has wilted. 4 Stir parmesan through and season. Serve with chilli and extra grated parmesan.