Barley Risotto: Great on Its Own or as a Side

Step-by-step method

Let’s cook

At a glance

You're creating a hearty barley risotto with smoky pork flavors in about 35 minutes total. The key time-saver here is using a pressure cooker for the barley, which gets it done quickly while you prep and fry bacon with mushrooms and vegetables. Then everything comes together with a simple stir to create a comforting dish that works beautifully on its own or alongside another main.

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    Cook the barley

    Put the pearl barley on to cook. You can use plain salted water, but I used a wonderful stock made from the smoked pork tip. To speed things up, I cooked it in a pressure cooker, so the barley was ready in no time.

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  2. 2/3

    Prepare the rest of the ingredients

    While the barley cooks, dice the streaky bacon and fry it in a large, deep pan. Add the spring onions cut into pieces (including the green tops), the mushrooms, and the chopped carrot.

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  3. 3/3

    Mix it all together

    Finally, tip the cooked barley into the pan and stir everything together well. If you have any leftover smoked meat, you can cut it into small pieces and mix it into the barley risotto too.

Barley Risotto: Great on Its Own or as a Side

bohynekuchyne
Active time total 35 min
Prep — Cook 35 min
6 Ingredients
3 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 6 ingredients

Adjust servings

What's in it?

614 kcal

Calories

66 g

Carbohydrates

24 g

Fats

45 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I bought a beautiful smoked pork loin tip – a fragrant piece of meat that wasn't too fatty. So I tried to make something like a barley risotto out of it. Judging by the enthusiastic reaction of my one and only taster – my husband – the experiment was a total success. The kids would probably enjoy it too, though I'd have to leave out the mushrooms for them.

Lactose-free Pork High-protein Main Course Hearty & filling

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