Toasted pearl barley risotto with speck & peas

Appetizing Toasted pearl barley risotto with speck & peas Recipe

Speck is from the hind leg of the pig. It adds a rich smoky flavour to the dish.
Toasted pearl barley risotto with speck & peas
Prep Time : 0:05 | Cook Time : 1:25 | Total Time : 1:30 | Serving : 4 person.


  • 275g (1 1/4 cups) pearl barley

  • 1L (4 cups) Massel salt reduced chicken style liquid stock

  • 125ml (1/2 cup) water

  • 1 tbs olive oil

  • 150g piece speck, rind removed, cut into batons

  • 2 garlic cloves, finely chopped

  • 2 tsp finely chopped fresh rosemary

  • 250ml (1 cup) red wine

  • 110g (2/3 cup) frozen peas

  • 60g (3/4 cup) finely grated parmesan

  • 50g baby spinach leaves

  • Finely grated parmesan, extra, to serve


  • Step 1

    Preheat oven to 200C/180C fan forced. Spread the barley over a baking tray. Roast for 12-15 minutes or until toasted.

  • Step 2

    Meanwhile, put the stock and water in a saucepan over high heat and bring to the boil. Reduce to a simmer.

  • Step 3

    Heat oil in a saucepan over medium-high heat. Add speck. Cook, stirring often, for 4 minutes or until golden. Add garlic and stir for 1 minute. Stir through rosemary and barley. Add wine. Simmer for 3 minutes or until wine is reduced. Add one-third of the stock mixture. Simmer, stirring often, for 15 minutes or until stock is absorbed. Continue with the remaining stock mixture, in 2 more batches, until the barley is tender. Stir in the peas and parmesan. Cover and set aside for 5 minutes. Sprinkle with the spinach leaves and extra parmesan.

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