Risotto: Barley Style

I really like experimenting and trying out new recipes. Last week Melanie suggested that I try a barley risotto and she was kind enough to send along a link to a fantastic recipe from the Food Network.

Bacon Barley Risotto


  • 4 or 5 cups of chicken broth
  • 4 slices bacon, thinly chopped
  • 2 onions, peeled and chopped
  • 6 cloves garlic, chopped
  • 1 cup barley, pearl or pot
  • Salt and pepper
  • 1 bunch chives or parsley, chopped


1. In one pot heat the broth to a gentle simmer.
2. In another pot fry the bacon over medium-high heat, until crisp and golden brown.
3. Add the onions and garlic and sauté until soft and golden.
4. Add the barley and stir for a few moments until well coated with bacon fat and heated through.
5. Add 1 cup or so of the hot chicken broth and stir until it is fully absorbed. Continue to add broth, 1 ladle-full at a time, letting it absorb fully before adding the next ladle.
6. Continue simmering until the barley is tender.
7. Season to taste with salt and pepper. Stir in a handful of your favourite herbs.

I made a few small modifications including:

– Pre-cooking/chopping the bacon earlier in the morning. Unintentionally I ended up making the recipe healthier by not including all the bacon fat in the dish and no, it didn’t take away from the wonderful flavour either!

– Using shallots instead of onions. Same difference. 🙂

Other then the fact that it is a little time consuming to make the risotto (which is the same case even if you’re using arborio rice) this recipe was absolutely mouth-watering!

Served with pork loin & brussel sprouts.

OMG, I really can’t get enough of roasted brussel sprouts lately! They are soooo good drizzled with a bit of olive oil & a sprinkle of fresh pepper. Mmm mmm!

You guys have no idea what you’re missing if you haven’t tried roasting these yet!

Pork loin pan fried in olive oil with fresh rosemary, garlic, mushroom, shallots & pepper.



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