from Greedy Girl
Get ready to dive headfirst into a riot of bold flavours and irresistible textures, where every bite is designed to make you sigh, laugh and ask for seconds (or thirds – we don’t judge). This loves the company of a juicy steak or a succulent roast chicken, but is equally happy on its own. The nutty pearl barley loaded with crispy pancetta and jammy tomatoes will have you scraping the plate. So loosen those belts, grab a glass and let’s get greedy. Sharing has never tasted so good.
SERVES 4
FOR THE RISOTTO
3 Tbsp olive oil
1 onion, finely chopped
2 stalks celery, finely chopped
4 cloves garlic, grated
300 g pearl barley, rinsed
150 ml dry white wine (optional but recommended)
4 cups warm vegetable or chicken stock
zest of 1 large lemon
100 g Dalewood Huguenot® cheese, grated
50 g butter
salt and freshly ground black pepper to taste
a handful of finely chopped fresh parsley (with stems)
FOR THE TOPPINGS
450 g cherry tomatoes, halved
1 Tbsp olive oil
salt and freshly ground black pepper to taste
150 g pancetta, thinly sliced or diced
50 g roasted pine nuts
shaved parmesan and extra fresh
herbs and lemon zest to garnish
MAKE THE RISOTTO
1 Heat the olive oil in a large, deep pan over medium heat, add the onion and celery, and cook for about 5 minutes until soft and translucent.
2 Stir in the garlic and cook for another minute until fragrant.
3 Add the pearl barley and toast for 2–3 minutes, stirring often.
4 Deglaze the pan with the wine (if using) and simmer until mostly evaporated.
5 Add a ladleful of warm stock and stir until mostly absorbed. Continue adding stock one ladle at a time, stirring often, until the pearl barley is tender but still slightly chewy. The process should take 35–40 minutes.
6 Finish off the risotto by stirring in the lemon zest, cheese and butter, seasoning generously with salt and black pepper, and finally folding in the chopped fresh parsley.
PREPARE THE TOPPINGS
7 While the risotto is cooking, preheat the oven to 200 °C.
8 Toss the halved cherry tomatoes with the olive oil, salt and pepper. Spread out on a baking tray and roast for 15–20 minutes until soft, caramelised and jammy.
9 Heat a dry pan over medium heat and cook the pancetta until crispy and golden. Drain on paper towel.
ASSEMBLE AND SERVE
10 Spoon the risotto into bowls or onto a large platter, perfect for everyone to dig in and share the love. Top with the crispy pancetta, roasted tomatoes and roasted pine nuts.
11 Now how about some shaved parmesan, a sprinkle of fresh herbs and a final hit of lemon zest? Just saying.
GREEDY GIRL’S SERVING SUGGESTION
Serve with a simple rocket and lemon salad for a fresh, peppery crunch and to keep things light and lively. And don’t forget some crusty toasted sourdough or warm pita breads, because you’ll need something to mop up every last drop of glorious goodness.
Recipe extracted from Greedy Girl by Jenny Morris, out now.
