Nigella’s Barley Risotto is a flavorful dish marrying pearl barley, bacon, onion, red and green peppers, peas, and stock in a comforting medley that is ready in 1 hour and 15 minutes!
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💛 Why You’ll Love This Barley Risotto Recipe:
- Nutritious: Loaded with fiber-rich barley and veggies.
- Versatile: Easily adaptable to personal taste preferences.
- Comforting: Warm, savory, and deeply satisfying.
- Effortless: Simple steps for a delicious outcome.
❓ What Is Nigella Barley Risotto Recipe?
Barley Risotto by Nigella combines pearl barley, bacon, onions, red and green peppers, peas, and stock. It’s a hearty treat with a comforting twist on traditional risotto.
🍚 Nigella Barley Risotto Ingredients
- 2 slices dry cured bacon (or 1 tbsp garlic/olive/walnut oil)
- 1 medium onion (chopped)
- 1 red pepper (seeded and chopped)
- 1 green pepper (seeded and chopped)
- 250 grams pearl barley
- ¾ litre stock (preferred stock, or half stock and half white wine)
- 85 grams frozen peas (defrosted or lightly cooked if fresh)
- 1 sea salt
- 1 freshly ground pepper
🍛 How To Make Nigella Barley Risotto
- Bring oven temperature up to 190 degrees (or gas 5).
- Gently fry the bacon in a shallow pan with oil until the bacon fat renders, or heat the oil to the proper temperature.
- Toss in the chopped shallots and onion and fry for a couple of minutes. Add the chopped peppers and mix well.
- Toss in the barley and stir until evenly distributed. Bring to a boil, then add the stock; while it’s cooking, taste for seasoning and add more if necessary.
- Transfer to a casserole dish, cover with the lid, and cook for 1 hour.
- Add the peas just before the cooking is done. Use a fork to fluff. Toss in some toasted pine nuts for a crisp bonus.
💭 Recipe Tips
- Ensure to render bacon fat for added flavor.
- Adjust seasoning as needed during cooking.
- Cover the casserole dish tightly to retain moisture.
- Toast pine nuts separately for a crunchy topping.
🍗 What Pairs Nicely With Barley Risotto?
Accompany Barley Risotto alongside roasted vegetables, sautéed spinach, grilled chicken, onions sauce, sundried tomatoes, toasted breadcrumbs, fried egg, and artichoke hearts.
🎚 How To Store Leftovers Barley Risotto?
- In The Fridge: Keep leftover barley risotto in an seled container for up to 1 week.
- In The Freezer: Freeze leftover barley risotto in portions for up to 3 months, thaw in the fridge before reheating.
🥵How To Reheat Leftovers Barley Risotto?
- Stove: Reheat gently leftover barley risotto in a saucepan for about 5 minutes over medium heat adding a splash of stock if needed.
- Microwave: Heat leftover barley risotto in short 1 to 3 minute intervals, stirring in between, until heated through.
FAQs
What texture should pearl barley risotto be?
Pearl barley risotto should have a naturally creamy texture with slightly chewy grains, creating a tasty meal.
What to do if barley risotto is too dry?
If barley risotto is too dry, simply add more stock gradually until reaching the desired creamy consistency. Adjust seasoning if necessary.
Why is my barley risotto chewy?
Your barley risotto may be chewy due to its inherent texture; pearled barley retains a firm, chewy consistency, similar to farro grains.
How do you get the bitter taste out of barley risotto?
To mitigate bitterness in barley risotto, balance with hot sauce, vinegar, or lemon juice, adding acidity to enhance flavors.
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Nigella Barley Risotto Nutrition Facts
Amount Per Serving
- Calories 137.1
- Calories from Fat 64.2
- Total Fat 7.1g
- Saturated fat 4g
- Trans fat 0.2g
- Cholesterol 18mg
- Sodium 177.8mg
- Potassium 224.3mg
- Carbohydrates 14.7g
- Net carbs 12.1g
- Fiber 2.6g
- Sugar 2.2g
- Protein 4.3g
Nigella Barley Risotto
Description
Nigella’s Barley Risotto is a flavorful dish marrying pearl barley, bacon, onion, red and green peppers, peas, and stock in a comforting medley that is ready in 1 hour and 15 minutes!
Ingredients
Instructions
- Bring oven temperature up to 190 degrees (or gas 5).
- Gently fry the bacon in a shallow pan with oil until the bacon fat renders, or heat the oil to the proper temperature.
- Toss in the chopped shallots and onion and fry for a couple of minutes. Add the chopped peppers and mix well.
- Toss in the barley and stir until evenly distributed. Bring to a boil, then add the stock; while it’s cooking, taste for seasoning and add more if necessary.
- Transfer to a casserole dish, cover with the lid, and cook for 1 hour.
- Add the peas just before the cooking is done. Use a fork to fluff. Toss in some toasted pine nuts for a crisp bonus.
Notes
- Ensure to render bacon fat for added flavor.
Adjust seasoning as needed during cooking.
Cover the casserole dish tightly to retain moisture.
Toast pine nuts separately for a crunchy topping.