Barley Risotto with Bacon & Chestnuts

Its December and so the chestnuts are becoming more readily available in the shops. They are an ingredient that I’m still learning about, so I tend to only buy them pre-cooked for ease. This barley risotto was inspired by a recipe on BBC Good Food and was supposed to also have rocket in, but I was so excited to eat it I forgot to add it at the end. It was still delicious without it, but the rocket would add plenty of extra good nutrition and a bit more texture.

Print Recipe
Barley Risotto with Bacon & Chestnuts
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
To prepare:
  1. Peel and dice the onion.
  2. Peel and crush the garlic.
  3. Add the onion and garlic to a frying pan with the olive oil.
  4. Cut the bacon in to thin strips.
  5. Weigh out the barley and make up the chicken stock.
To cook:
  1. Heat the frying pan over a medium heat and fry its contents for 3 minutes.
  2. Add the bacon to the pan and continue to fry.
  3. Sprinkle in the sage and stir well.
  4. After the bacon has been frying for 3 minutes and is starting to feel cooked, pour in the barley and fry for a further 30 seconds.
  5. Lower the heat to medium-low and pour in the stock.
  6. Leave to simmer for 25-30 minutes, stirring occasionally and adding a little extra water if the mixture starts to look dry.
  7. Cut the mushrooms in to quarters and break up the chestnuts in to small pieces.
  8. With 5 minutes left to cook, add the mushrooms and chestnuts to the frying pan and stir to combine.
  9. Once cooked, remove from the heat and stir through the parmesan and rocket.
  10. Divide between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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