Irish Daily Mail

Barley risotto with dillisk

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Serves 6 10g dried dillisk (also known as dulse) 50g blanched hazelnuts, chopped 30g butter 1 tbsp cold-pressed rapeseed oil 1 large onion, chopped 3 garlic cloves, crushed Salt and black pepper 400g pearl barley 120ml white wine 1.4l vegetable stock Zest and juice of 1 lemon 60g cream cheese 30g mature hard cheese (such as Mount Callan or Coolea), grated, plus extra to serve 100g baby spinach, finely chopped

1. Place the dillisk in a bowl and cover with hot water. Leave to soak for 10 minutes, then drain, reserving the soaking liquid. Roughly chop the dillisk and set aside.

2. Place the chopped hazelnuts in a dry pan over a medium heat and toast for 3-4 minutes until fragrant, shaking the pan often and being craeful not to burn them. Transfer to a bowl and set aside.

3. Melt the butter with the oil in a large, heavy saucepan over a medium heat. Cook the onion, garlic and a pinch of salt and pepper for 5-6 minutes until softened, stirring constantly.

4. Add the barley and stir to coat in the butter. Cook for 2-3 minutes.

5. Add the wine and the seaweed soaking liquid and simmer for 3-4 minutes until the barley has absorbed the liquid. Adjust the heat to maintain a gentle simmer.

6. Add the stock one ladleful at a time, stirring constantly and waiting until all of the stock has been absorbed before adding the next ladleful.

7. When the barley is tender, remove from the heat and stir in the lemon zest, cream cheese and grated cheese. Add the dillisk and spinach and stir for 1-2 minutes. Add extra salt and pepper to taste.

8. Serve topped with the toasted hazelnuts and some extra grated cheese, if desired.

Per Serving: 446kcals, 18.7g fat (8g saturated), 59.8g carbs (3.8g sugars), 11.4g protein, 12.5g fibre, 0.715g sodium

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