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Holiday Barley Risotto

Holiday Barley Risotto

Yields1 Serving
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INGREDIENTS:
200g sugar snap or mange tout peas
½ onion, finely chopped
2 cloves garlic, crushed
1 cup pearl barley
½ cup dry white wine
140g gammon, sliced and cut into small pieces
50g Parmesan cheese, grated to serve
DIRECTIONS:

Blanch the sugar snap peas or mange tout in boiling water for 3 minutes, remove and refresh under cold water. Set aside.

In a heavy-based pot, heat the NOMU Extra Virgin Olive Oil and gently sauté the onions for about 5 minutes to soften. Add the garlic and briefly cook. Add the barley, stirring to coat all the grains and cook for about a minute. Add the white wine and allow the alcohol to cook off.

Add the prepared NOMU Vegetable Fond or Chicken Fond to the barley mix one ladle at a time stirring frequently. Keep adding the prepared stock until the barley is cooked through but still has a bite – this will take about 30 minutes.

Add the peas and chopped gammon pieces 3 minutes before the end. Serve with grated Parmesan cheese and NOMU Essential Parsley Leaves.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS:
 200g sugar snap or mange tout peas
 ½ onion, finely chopped
 2 cloves garlic, crushed
 1 cup pearl barley
 ½ cup dry white wine
 140g gammon, sliced and cut into small pieces
 50g Parmesan cheese, grated to serve

Directions

DIRECTIONS:
1

Blanch the sugar snap peas or mange tout in boiling water for 3 minutes, remove and refresh under cold water. Set aside.

In a heavy-based pot, heat the NOMU Extra Virgin Olive Oil and gently sauté the onions for about 5 minutes to soften. Add the garlic and briefly cook. Add the barley, stirring to coat all the grains and cook for about a minute. Add the white wine and allow the alcohol to cook off.

Add the prepared NOMU Vegetable Fond or Chicken Fond to the barley mix one ladle at a time stirring frequently. Keep adding the prepared stock until the barley is cooked through but still has a bite – this will take about 30 minutes.

Add the peas and chopped gammon pieces 3 minutes before the end. Serve with grated Parmesan cheese and NOMU Essential Parsley Leaves.

Holiday Barley Risotto