Michael and Rachel's

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Sweetcorn and Pearl Barley Risotto

Updated: 20 Nov 2018

Ingredients

  • 1 onion
  • 1 clove garlic
  • 3 sticks celery
  • 125g pearl barley, washed
  • 500ml vegetable stock
  • 125ml white wine
  • Salt, pepper
  • 1 tsp basil
  • 30g grated parmesan cheese
  • About 150ml water, possibly more
  • 1 tin sweetcorn
  • Tenderstem broccoli or roasted squash (optional)

Method

  1. Sauté the onion slowly until starting to caramelise. Add the celery and garlic and allow to soften. Season with salt and pepper and basil; add the washed barley and stir for a minute until the barley is lightly toasted. Add the wine and cook until evaporated.
  2. Add the stock and stir. Leave to simmer. Add the water gradually as required as the water is absorbed. With the lid on, total simmering time will be about 40 minutes but taste to check – the barley should be tender at the end. If cooked with a lid on, you may not need to add the extra water.
  3. Stir through the parmesan cheese, then add the sweetcorn and cook just long enough to heat through (a couple of minutes). Serve garnished with fresh basil and additional cheese.
  4. Delicious served with freshly buttered tenderstem broccoli or butternut squash roasted with a little garlic oil.