Barley risotto with wilted kale
Nov 11, 2013 11:18pm- 40 mins cooking
- Serves 4
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Ingredients
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
Method
Barley risotto with wilted kale
- 1Place stock in a small saucepan, bring to a simmer.
- 2Heat 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.
- 3Add the barley and lemon rind, cook, stirring, 3 minutes, or until barley is well coated and glistening.
- 4Add 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.
- 5Meanwhile, heat a pan or wok over a high heat. Add the oil, then kale. Stir-fry until the kale is just tender.
- 6Spoon risotto into four warmed bowls. Top with kale and shaved parmesan, if desired.
