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Parsnip and Carrot Pearl Barley Risotto with Braised Leeks

Ingredients | Serves 2 | Cook 120 Mins

  • 2 carrots
  • 2 parsnips
  • 2 onions
  • 2 leeks
  • 150g Pearl Barley
  • Sea salt
  • Vegetable oil

Method

  • Thoroughly wash the carrots, parsnips, and leeks, removing all dirt.
  • Trim and peel the carrots and parsnips, putting the peelings in a large pan.
  • Top and tail the leeks adding the trimmings to the stock pan.
  • Peel the onions, chop one up and add to the stock pan.
  • Add 5 liters of water to the pan, bring to the boil and then simmer for around an hour.
  • Strain the stock, keeping the liquid. Put it back on the stove and simmer until it is reduced by half. This gives us a really good stock base for our pearly barley.
  • Keep the stock on a low heat to one side.
  • Dice the carrot, parsnip, and remaining onion, and gently fry in a large pan with the veg oil.
  • Stir frequently so the veg doesn’t colour, but gently cooks.
  • After ten mins stir in the pearly barley, and add two ladles of veg stock. Turn the pan down to a low heat, so the stock is simmering.
  • Once the barley has absorbed the liquid add some more stock.
  • Continue this process until the barley and vegetables are cooked, they should be soft but still slightly firm, this should take around 20-30 mins.
  • Whilst the barley is cooking, slice the leeks down the middle, and place on a baking tray with a drizzle of oil and season with sea salt.
  • Bake for around 20-30 minutes at 180 degrees, the leeks will be soft enough to prick with a fork with little resistance when cooked.
  • Serve alongside the barley.

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This recipe was submitted by Pennine Cropshare, a community enterprise working to develop a sense of community and food security through the provision of local food in the area across the South Pennines.

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