Hero kale  bacon pearl barley risotto

Kale and bacon pearl barley ‘risotto’

Earthy kale works well with smoky bacon in a dish that’s simpler to cook than a traditional rice risotto

, 25 January 2021

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Kale and bacon pearl barley ‘risotto’
  • 1 Hour

  • Serves: 4

  • Price: 62p per serving

Nutritional Info
Each 336g serving contains
  • Energy

    1392KJ

    333KCAL

    17%
  • Fat

    11.1g

    med

    16%
  • Saturates

    4.0g

    low

    20%
  • Sugars

    2.4g

    low

    3%
  • Salt

    1.28g

    med

    21%
of your reference intake.
Typical energy values per 100g: 414kJ/99kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 clove garlic, chopped
  • 4 rashers streaky bacon, thinly sliced
  • 200g Asda Pearl Barley, rinsed
  • 2 sprigs thyme
  • 2 reduced-salt chicken stock cubes, made up to 800ml with boiling water
  • 100g sliced curly kale, washed, with woody stems removed
  • 2tbsp reduced-fat crème fraîche
  • Parmesan, shaved
Method
  • Heat the oil in a pan and cook the onion over a medium setting, for 6 mins or until softened.

  • Add garlic and bacon and cook for 3-5 mins until the bacon is starting to colour and turn crispy.

  • Stir in the pearl barley, thyme and add the chicken stock to the pan. Bring to a simmer and cook for 30 mins, stirring occasionally.

  • Stir in the kale and cook for 10-15 mins, topping up with hot water if needed.

  • When the pearl barley is tender, stir in the crème fraîche and season with freshly ground black pepper.

  • Take the pan off the heat, remove the thyme, divide between 4 bowls and scatter over shaved Parmesan, to serve.