Pearl barley risotto with haloumi crumbs

We've swapped rice for nutty pearl barley in this beautiful pea and prosciutto recipe for a flavour and texture explosion. Try finishing your dish off with a sprinkling of haloumi crumbs to create the ultimate comfort food.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Pearl barley risotto with haloumi crumbs
  • 1 tablespoon olive oil
  • 8 slice pancetta
  • 20 gram butter
  • 1 leek, finely sliced
  • 1 clove farlic, crushed
  • 2 cup pearl barley
  • 2 tablespoon fresh thyme leaves
  • 1/2 cup dry white wine
  • 6 cup chicken stock, hot
  • 500 gram fresh peas, peeled, podded
  • 250 gram haloumi, half grated, half crumbled
  • 1 cup snow shoots


Pearl barley risotto with haloumi crumbs
  • 1
    In a large heavy based saucepan heat half oil on high. Cook pancetta slices 1-2 minutes each side, until crisp. Drain on paper towel.
  • 2
    Add half butter to pan and heat on medium until bubbling. Saute leek and garlic 4-5 minutes, until tender. Add barley and thyme and cook 2 minutes, stirring to coat grains well.
  • 3
    Pour in wine to deglaze pan. Simmer 1-2 minutes until amost completely evaporated.
  • 4
    Add stock, 1 cup at a time, stirring until almost completely absorbed between each addition and adding peas with final cup of stock (about 20 minutes).
  • 5
    Stir in grated haloumi, remaining butter and season. Cover and set aside 2 minutes.
  • 6
    Meanwhile, in a small frying pan, heat remaining oil on high. Cook crumbled haloumi 2-3 minutes, stirring, until golden and toasted. Scatter over risotto with pancetta and snow pea shoots.


If you like, swap fresh peas for 1 ½ cups frozen.

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