Barlotto is the english equivalent of risotto, using pearl barley instead of risotto rice and the perfect foil for wild greens.Our wild greens were collected from the local hedgerows, a delicious easy recipe.
Ingredients
- 1 large shallot finely chopped
- Bacon lardons / pancetta
- Pearl barley
- Chicken stock - keep hot on the hob
- Wild greens ( nettles and wild garlic)
- Parmesan to finish
- Salt and pepper
- Oil olive / sunflower oil
Method
- Soften your shallot in a little oil in a large frying pan
- Add your bacon lardons and fry until lightly golden
- Now add a good handful of pearl barley per person
- Stir so the barley is coated with the juices in the pan
- Add some of the hot chicken stock to the pan and simmer, gently stirring until absorbed
- Keep adding stock and stirring until the the pearl barley is soft and the barlotto is not too runny.
- Taste and season
- Serve finished with parmesan cheese
This looks gorgeous! I have a bag of barley sat in my cupboard and have been pondering over what to do with it...now i know!
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