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barley and bacon risotto

Barley and Bacon Risotto

barley and bacon risottoStir. Stir. Stir.

This is my cheats version of risotto and does not require frequent visits to the stove top.  A typical risotto recipe involves going back to the pot to stir in each ladleful of stock when the last one has been absorbed.

  Although it doesn’t take long to cook (roughly 30 minutes), you do have to keep a watchful eye on it.  I adore a good risotto and it’s one of my all-time favorite comfort foods.  I, like other semi-decent cooks, can multitask my way around a kitchen but when the lazy side of me takes over, I look for ways to cut corners.  Arborio rice and pot barley were staring me in the face when I looked inside my pantry.   It took me all of a nanosecond to dismiss the rice and grab the barley.  Barley is a grain that not only tastes great, its health benefits are pretty impressive:  helps lower cholesterol, an excellent source of fiber, helps lower the risk for type 2 diabetes, curbs hunger which can help with weight control, antioxidant-rich (repairs cell damage caused by free radicals, which can mess with your immune system).  More information is available here.

Serves 2
1/2 cup Scotch or pot barley, rinsed under cold water
3 to 4 slices bacon, chopped
olive oil
1/4 cup red onion, chopped
1 cup grated Parmesan cheese
handful fresh basil leaves, chopped
2 cloves of garlic, chopped
1 cup beef broth
1 cup water

In a pot over medium heat add a splash of olive oil and onion. Sauté 2 to 3 minutes or until onion begins to soften then add bacon. Cook bacon and toss in the garlic and barley. Stir to combine and cook for 2 minutes.  Add broth and water. Bring to a boil and reduce heat. Stir then cover, simmer 30 minutes. Remove from heat and add cheese and basil. Stir to combine. Serve immediately.

The Culinary Chase’s Note:  Barley is cooked when it has doubled in size and is soft but with a chewy bite. Add more water if it becomes dry before the barley has finished cooking.  Enjoy!

Barley and Bacon Risotto

51

12 minutes

35 minutes

2

This is my cheats version of risotto and does not require frequent visits to the stove top.

Ingredients

  • 1/2 cup Scotch or pot barley, rinsed under cold water
  • 3 to 4 slices bacon, chopped
  • olive oil
  • 1/4 cup red onion, chopped
  • 1 cup grated Parmesan cheese
  • handful fresh basil leaves, chopped
  • 2 cloves of garlic, chopped
  • 1 cup beef broth
  • 1 cup water

Instructions

  1. In a pot over medium heat add a splash of olive oil and onion. Sauté 2 to 3 minutes or until onion begins to soften then add bacon. Cook bacon and toss in the garlic and barley. Stir to combine and cook for 2 minutes. Add broth and water. Bring to a boil and reduce heat. Stir then cover, simmer 30 minutes. Remove from heat and add cheese and basil. Stir to combine. Serve immediately.

The Culinary Chase’s Note: Barley is cooked when it has doubled in size and is soft but with a chewy bite. Add more water if it becomes dry before the barley has finished cooking. Enjoy!

http://theculinarychase.com/2014/11/barley-bacon-risotto/

The post Barley and Bacon Risotto appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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