Recipes
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
Earthy kale works well with nutty barley and smoky bacon in a dish that’s simpler to cook than a traditional rice risotto
(16 votes)
Cook: 1 Hour
Serves: 4
Price: 48p per serving
Nutritional Information
Each 336g serving contains
Energy
1391kj
333kcal
1391kj
333kcal
17%
Fat
11.1g
11.1g
Med
16%
16%
Saturates
4.0g
4.0g
Med
20%
20%
Sugars
2.4g
2.4g
Low
3%
3%
Salt
1.28g
1.28g
Med
21%
21%
of your reference intake.
Typical energy values per 100g:
414kj/99kcal
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
1
Heat the oil in a pan and cook the onion on a medium setting for 6 mins until softened.
2
Add the garlic and bacon. Cook for 3-5 mins until the bacon is starting to colour.
3
Stir in the pearl barley and thyme. Add the stock to the pan, bring to a simmer and cook for 30 min, stirring occasionally.
4
Stir in the kale. Cook for 10-15 mins, topping up with hot water if needed.
5
When the pearl barley is tender, stir in the crème fraîche and season with black pepper.
6
Take the pan off the heat, remove the thyme sprigs and scatter over the Parmesan before serving.