Yep, this tastes as good as it looks!!! So nice to have a change from rice too. This was inspired (again) from the latest Taste magazine. Most of the barley risottos I have seen required the barley to be soaked overnight - I can't be that organised so I was intrigued at the idea of toasting it first. No idea what the difference is but this was delicious. I fried my bacon off on the stove top because I wanted that crispy bacon but you could always add the bacon with the onions and saute for longer. Enjoy. Eb x
- 1 onion (peeled and halved)
- 1 large garlic clove
- 3 sprigs of rosemary leaves
- 20g olive oil
- 400g bacon diced
- 1 ¼ cup pearled barley
- 100g white wine
- 70g chicken stock paste (or veg stock)
- 700g water
- 100g frozen peas
- Spinach leaves
- Parmesan cheese
Preheat oven to 180deg and place barley onto a baking tray. Bake for 10 minutes until nicely toasted.
Meanwhile add onion, garlic and rosemary to the bowl and chop on Speed 6 for 3 seconds. Add oil and sauté for 5 minutes at Varoma Speed 1. NOTE! You can add bacon at this stage if you wish or alternatively fry the bacon on the stove top for a crispier finish.
Insert butterfly and add barley and wine and cook for 2 minutes at Varoma Reverse Speed 1.
Add water and stock and cook for 35 minutes at 100deg Reverse Speed 1.
While this is cooking, fry off the bacon. Add spinach leaves to your Thermoserver.
Add peas to risotto and cook for another 5 minutes at 100deg Reverse Speed 1.
Pour risotto into your thermoserver and add bacon. Stir to combine with the spinach and allow to rest for 10 minutes.
Serve with fresh parmesan.