Pearl Barley Risotto with Black Pudding Croutons

Serves 4 Ingredients

Knob of butter

100g pancetta

1 onion

1 leek

1 courgette

200g pearl barley

150ml white wine

1.25 litres chicken or vegetable stock (easy to make at home but stock cubes are fine too)

150g frozen peas

1 tbsp crème fraîche

30g Parmesan

2 slices of black pudding

Method

In a casserole pot heat the butter over a medium heat, fry the pancetta until nearly crispy. Chop your onion, leek and courgette then add them to the pan and sauté for 5 minutes until they have softened.

Add the pearl barley to the pot and stir to combine. Pour in the white wine and cook for a minute or so until the liquid has reduced.

Add the stock to the pot and leave to simmer for 35 to 40 minutes, stirring occasionally until the pearl barley is tender. The consistency should be creamy and a little loose. Take off the heat and stir in the frozen peas, crème fraîche and grated Parmesan.

Before serving, preheat the oven to 200°C/400°F. Then chop the black pudding into crouton-sized chunks. Spread the black pudding out evenly across a baking tray and roast for 5 to 6 minutes. Serve in bowls with the black pudding croutons sprinkled over the warm, creamy risotto.