BARLEY RISOTTO WITH WILTED KALE
Serves 4
INGREDIENTS 1 litre (4 cups) chicken stock 40 gram butter 2 clove garlic, crushed 1 tablespoon fresh thyme leaves 3 medium (450g) brown onions, sliced thinly 1 cup (220g) pearl barley 2 teaspoon grated lemon rind 3/4 cup (60g) grated parmesan cheese 1 tablespoon extra virgin olive oil 500 gm kale, trimmed, chopped coarsely shaved parmesan cheese, to serve
1. Place stock in a small saucepan, bring to a simmer.
2 Heat butter in a large saucepan over medium heat. Add garlic & thyme – cook, stirring, until fragrant. Add onion – cook 5 minutes, or until soft and golden, stirring occasionally.
3 Add barley & lemon rind – cook, stirring, for 3 minutes, or til barley is well coated & glistening.
4 Add 1 cup stock – simmer, stirring, until absorbed. Continue to add stock ½ cup at a time, stirring, until all of the stock is absorbed. Stir in the grated parmesan.
5 Meanwhile, heat a pan or wok over high heat. Add oil, then kale. Stir-fry til kale is just tender.
6 Spoon risotto into four warmed bowls. Top with kale and shaved parmesan, if desired.