At a glance
You're creating a hearty, high-protein barley risotto with smoky pork flavor and mushrooms that comes together in just 35 minutes. The barley cooks quickly in a pressure cooker with smoked pork stock while you prep the bacon, veggies, and mushrooms, then everything gets tossed together for a filling dish that works as a main course or side.
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Cook the pearl barley
Put the pearl barley on to cook. You can simply use salted water, but I used a fantastic 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.
For this step
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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 chunks (green tops included), the mushrooms, and the chopped carrot.
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Combine everything
Finally, tip the cooked barley into the pan and mix everything thoroughly. If you have any leftover smoked meat and risotto, you can cut the meat into small pieces and stir it in too.
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