PEARL BARLEY RISOTTO

COOK TIME: 40 minutes PREP TIME: 10 minutes SERVES: 6

Traditional risotto is one of my favourite foods, so why change a good thing? Pearl barley is a great alternative to traditional Italian arborio rice because it offers a little more texture and, some would say, more flavour too. It's a great option if you're trying to get more whole grains into your diet.

Pearl barley doesn't offer you the creaminess of arborio rice, and it doesn't take on the same colour, but it's a new adventurous take on an old favourite.

INGREDIENTS

1 medium onion, peeled and finely diced

4 cloves garlic, peeled and crushed

2 tbsp cooking oil

6 cups chicken stock

2 cups pearl barley

½ cup white wine

50g unsalted butter, cubed

½ cup grated parmesan

METHOD

1 Heat a medium saucepan, add the chicken stock, bring to a simmer and keep hot.

2 Heat another medium pot over a medium-high heat. Add in the oil, followed by the onion and garlic. Stir until the onion is tender, but avoid too much colour.

3 Add in the pearl barley and continue to saute over a medium heat for 2 minutes.

4 Pour in the wine and reduce by half before you slowly start to add in the warm stock, a cup at a time. Continue to stir as the pearl barley cooks and absorbs the stock. Cook until the barley is almost tender, which can take up to 40 minutes.

5 Turn the heat off and stir in the cubed butter, followed by the grated parmesan. Serve immediately.