PEARL BARLEY, PARSNIP & SAGE RISOTTO
Pearl barley makes a great alternative to rice in this vegetarian risotto recipe flavoured with sage, garlic and Parmesan
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Heat the butter in a large saucepan. Add the onion and a pinch of salt, and cook gently for 5 mins. Tip in the parsnips, turn up the heat and cook for 8-10 mins, stirring every so often, until the parsnips are starting to brown and caramelise.
- Add the garlic and sage, and mix through. Tip in the barley and stir to coat well. Pour in the stock, bring to the boil, then turn down to a simmer and cook for 35-40 mins, or until nearly all the liquid has been absorbed and the pearl barley is tender but still has a bite. You may need to add a little extra boiling water.
- Take off the heat, top with the Parmesan and a knob of butter, then leave to melt. Give the risotto a good stir, then spoon into dishes. Top with more sage, Parmesan and some black pepper.
Nutrition Facts : Calories 629 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 14 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
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