Kale-and-bacon-barley-risotto

Kale and bacon pearl barley risotto

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

By , 14 September 2018

(3 votes)

Kale and bacon pearl barley risotto
  • 1 Hour

  • Serves: 4

  • Price: 48p 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
  • 4 rashers bacon, thinly sliced
  • 200g Good & Balanced Pearl Barley, rinsed
  • 2 sprigs thyme
  • 2 reduced-salt chicken stock cubes, made up to 800ml with boiling water.
  • 100g sliced curly kale, washed and woody stems removed.
  • 2tbsp reduced-fat crème fraîche
  • 20g Parmesan, shaved
Method
  • Heat the oil in a pan and cook the onion on a medium setting for 6 mins until softened.

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

  • Stir in the pearl barley and thyme. Add the stock to the pan, bring to a simmer and cook for 30 min, stirring occasionally.

  • Stir in the kale. 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 black pepper.

  • Take the pan off the heat, remove the thyme sprigs and scatter over the Parmesan before serving.