Barley Risotto with Bacon

I’ve made my fair share of risottos over the years but never used barley.  Traditionally risotto is made with arborio or carnaroli rice because of their high starch content which results in a creamy consistency when combined with a broth.  Barley is a staple I seem to only use in soups or stews so I was pleasantly surprised with how this risotto turned out. Barley is a very good source of fiber and selenium, and a good source of phosphorus, copper and manganese. The American Journal of Clinical Nutrition published a study on barley suggesting that its fiber has multiple beneficial effects on cholesterol. For more health information on barley, click here.

Serves 2 as a main, or 4 as a side dish
recipe adapted from Chef at Home
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4 cups of hot chicken broth
4 slices bacon, chopped
1 onion, peeled and chopped
2 to 3 cloves garlic, chopped
1/2 cup white wine
1/2 cup pearl barley
sea salt and freshly ground black pepper
250ml (1 cup) grated Parmesan cheese
2 tablespoons chopped fresh thyme or rosemary

In a saucepan fry the bacon over medium-high heat, until crisp and golden brown. Pour off half the fat.  Add onions and garlic and sauté until soft and golden. Add the barley and stir for a few moments until well coated with bacon fat and heated through (about 3 minutes). Lower heat and pour in the wine. Continue stirring as the barley quickly absorbs the liquid. Add 1 cup of the hot chicken broth at a time, stirring constantly to allow each addition of the stock to be absorbed by the barley before adding more. Continue to add hot broth, 1 cup at a time, until the risotto is tender and creamy. If you run out of broth, add hot water.

Taste frequently to judge the doneness of the barley grains. It will take about 45 minutes from the time you add the first broth until the barley is done. Season to taste with salt and pepper and stir in the thyme and cheese. Serve immediately.

The Culinary Chase’s Note: I love the earthiness of this dish. It’s important to make sure the stock is hotter than the risotto. Doing otherwise will cool down the barley and this will detract from the quality of your risotto.  Serve this on its own or with roasted lamb and your favorite veggies.