This dish is loosely based on Italy’s Orzotto, or what we would consider a pearl barley version of risotto. Pearl barley is a nutty tasting grain with a great bite to it and is a good alternative to rice. Pearl barley lends itself well to the earthy flavours the lamb, sage, chestnut mushrooms and asparagus. Serves 3-4.
- 300g pearl barley
- 2 onions- diced
- 4 garlic cloves- crushed
- 1 leek- sliced
- 2 carrots- diced
- 4 chestnut mushrooms- sliced
- 125g asparagus tips
- 180-200g smoked bacon lardons
- Roast beef stock 600ml
- 187ml white wine
- 350-400g leftover roast lamb
- 10 sage leaves- chopped finely
- Small bunch of chives- chopped finely
- 2 tbsp olive oil
- Heat one tablespoon of oil in a large frying pan and brown bacon lardons over a high heat.
- Lower the heat to medium-high; add onions and leeks, stirring often and fry until just softened. Then add garlic and fry for one minute. Next to the pan is the carrots and fry for 3-4 minutes or until starting to soften. Follow with chestnut mushrooms and fry for 1-2 minutes. Pour in the white wine.
- Sprinkle pearl barley and sage over the pan evenly.
- Pour beef stock into the pan.
- Cover and reduce heat to low. Cook for 30 minutes or until the pearl barley is tender. Season to taste.
- In a separate frying pan, heat remaining oil and brown leftover lamb in batches over a high heat. Squeeze over lemon juice and season to taste.
- Serve the pearl barley risotto with the lamb and garnish with chives. Enjoy!
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