Goat’s cheese and barley risotto with winter greens

Goat’s cheese and barley risotto with winter greens
  • Serves icon Serves 4
  • Time icon Hands-on time 40 min, oven time 20-25 min

We’ve swapped rice for pearl barley in this cheesy risotto recipe for a slightly nuttier texture and flavour. This is a fabulous vegetarian main that would really impress at a dinner party.

Love a barley risotto? Then see our mushroom and spinach pearl barley risotto recipe too.

Nutrition: per serving

Calories
652kcals
Fat
34.4g (14.9g saturated)
Protein
26.7g
Carbohydrates
45.1g (14.8g sugars)
Fibre
9.8g
Salt
1.1g
Calories
652kcals
Fat
34.4g (14.9g saturated)
Protein
26.7g
Carbohydrates
45.1g (14.8g sugars)
Fibre
9.8g
Salt
1.1g

Ingredients

  • Light olive oil or vegetable oil for frying
  • 1 savoy cabbage, cut into quarters
  • 300g brussels sprouts, halved if large
  • 1 onion, finely sliced
  • 2 garlic cloves, crushed
  • 100g pearl barley
  • 3 tbsp plain flour
  • 200ml white wine
  • 400ml whole milk
  • 100g sun-dried tomatoes, drained
  • 100g taleggio cheese (or vegetarian alternative)
  • 100g goat’s cheese
  • Bunch fresh basil, roughly chopped
  • 50g vegetarian parmesan-style cheese

Method

  1. In a large flameproof casserole, heat a glug of oil over a high heat, then sear the cabbage and sprouts until browned all over (about 3 minutes). Set aside.
  2. Reduce the heat, add the onion, then fry gently for 5 minutes, stirring occasionally, until softening. Add the garlic and pearl barley, then stir for 2-3 minutes.
  3. Stir in the flour and cook for a minute, then pour in the wine. Turn up the heat and bubble for a minute, stirring with a wooden spoon. Reduce the heat and add the milk, then simmer for 15-20 minutes, stirring every so often, until the sauce thickens and the barley softens.
  4. Heat the oven to 220°C/200°C fan/gas 7. Add the sun-dried tomatoes, taleggio and goat’s cheese. Stir for 5 minutes until the cheese has melted, then stir in the basil. Arrange the cabbage pieces and sprouts on top. Grate over the hard cheese and bake for 20-25 minutes until golden.

delicious. tips

  1. Leftovers will keep covered and chilled for up to 2-3 days. Reheat in the microwave to serve.

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