Barley risotto with wilted kale

  • 40 mins cooking
  • Serves 4
  • Print


Barley risotto with wilted kale
  • 1 litre (4 cups) chicken stock
  • 40 gram butter
  • 2 clove garlic, crushed
  • 1 tablespoon fresh thyme leaves
  • 3 medium (450g) brown onions, sliced thinly
  • 1 cup (220g) pearl barley
  • 2 teaspoon grated lemon rind
  • 3/4 cup (60g) grated parmesan cheese
  • 1 tablespoon extra virgin olive oil
  • 500 gram kale, trimmed, chopped coarsely
  • shaved parmesan cheese, to serve


Barley risotto with wilted kale
  • 1
    Place stock in a small saucepan, bring to a simmer.
  • 2
    Heat butter in a large saucepan over medium heat. Add garlic and thyme, cook, stirring, until fragrant. Add onion, cook, 5 minutes, or until soft and golden, stirring occasionally.
  • 3
    Add the barley and lemon rind, cook, stirring, 3 minutes, or until barley is well coated and glistening.
  • 4
    Add 1 cup of stock, simmer, stirring, until stock is absorbed. Continue to add stock ½ cup at a time, stirring, until all the stock is absorbed. Stir in the grated parmesan.
  • 5
    Meanwhile, heat a pan or wok over a high heat. Add the oil, then kale. Stir-fry until the kale is just tender.
  • 6
    Spoon risotto into four warmed bowls. Top with kale and shaved parmesan, if desired.

More From Women's Weekly Food