This is a delicious winter risotto. Barley provides amazing replacement for traditional risotto rice. It adds a bit more bite to the risotto, which goes well with smoothness of the roasted carrot.
When to eat
We recommend eating this dish from October to February. All the ingredients for this dish will be in season during that time.
This meal is around 87% less polluting than the average UK meal.
- Eating this recipe will save around 2.57 KG CO2e per person.
- That’s equivalent to the emissions produced driving 21.20 KM in a modern car.
- 330 g Pearl Barley
- 1 Clove Garlic
- 400 g Carrot
- 100 g Kale
- 1/2 Small Celeriac (around 200g)
- 1 Litre Vegetable Stock
- 1 Small White Onion
- 3 Tablespoons Olive Oil
- Dice the carrots into 1cm cubes. Place in an oven tray. Slice the Celeriac into 1cm long circular pieces. Then grate the edge on a mandolin or grater to produce long thin strips. Cut enough to garnish 4 dishes. Then chop the remaining amount into cubes the same size as the carrots and add to the oven tray. Take 2 tablespoons of the oil and mix with the carrot and celeriac, season with salt and pepper.
- Place in a 200˚c oven and cook for 25-30 minutes or until golden on the outside.
- Whilst the carrots are cooking make the risotto. Heat the remaining olive oil in a pan over a low heat. Dice the onion into small pieces and add to the pan. Once the onions are soft, add the barley and cook for a minute or two. Add a little of the stock. Just enough to cover the barley. Stir intermittently until the stock has been absorbed, then add more stock. Continue this process for around 35-40 minutes until the stock has been fully used and the barley is soft with a bite.
- When the barely is almost done. Boil a pan of salted water and blanch the kale for just under a minute. Drain and then mix the kale and roasted carrots into the risotto and cook for a further 2 – 3 minutes.
- Serve immediately with the celeriac arranged on top of the barley.