Pearl barley, parsnip and sage risotto
Pearl barley, parsnip & sage risotto
Pearl barley makes a great alternative to rice in this vegetarian risotto recipe flavoured with sage, garlic and Parmesan
- Serves 4
- Easy
Nutrition per serving
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Calories 629
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Carbohydrates 107
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Saturated Fat 6
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Sugar 14
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Protein 15
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Fat 12
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Fiber 13
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Salt 1.2
Ingredients
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25g butter, plus an extra knob to stir through
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1 onion, finely chopped
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4 parsnips, about 500g, peeled and cut into chunks
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1 garlic clove, crushed
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10 sage leaves, shredded, plus extra to serve
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400g pearl barley, rinsed
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1.4l hot vegetable stock
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25g Parmesan, grated, plus extra to serve
Method
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Heat the butter in a large saucepan. Add the onion and a pinch of salt, and cook gently for 5 mins. Tip in the parsnips, turn up the heat and cook for 8-10 mins, stirring every so often, until the parsnips are starting to brown and caramelise.
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Add the garlic and sage, and mix through. Tip in the barley and stir to coat well. Pour in the stock, bring to the boil, then turn down to a simmer and cook for 35-40 mins, or until nearly all the liquid has been absorbed and the pearl barley is tender but still has a bite. You may need to add a little extra boiling water.
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Take off the heat, top with the Parmesan and a knob of butter, then leave to melt. Give the risotto a good stir, then spoon into dishes. Top with more sage, Parmesan and some black pepper.