Barley risotto with dillisk

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250
Barley dills risotto

Serves 4

 

10g dried dillisk (also known as dulse)

50g blanched hazelnuts, chopped
30g butter
1 tbsp cold-pressed rapeseed oil

1 large onion, chopped

3 garlic cloves, crushed

Salt and black pepper

400g pearl barley

120ml white wine

1.4l vegetable stock
Zest and juice of 1 lemon
60g cream cheese
30g mature hard cheese (such as Mount Callan or Coolea), grated, plus extra to serve
100g baby spinach, finely chopped

 

  1. Place the dillisk in a bowl and cover with hot water. Leave to soak for 10 minutes, then drain, reserving the soaking liquid. Roughly chop the dillisk and set aside.
  2. Place the chopped hazelnuts in a dry pan over a medium heat and toast for 3-4 minutes until fragrant, shaking the pan often and being careful not to burn them. Transfer to a bowl and set aside.
  3. Melt the butter with the oil in a large, heavy saucepan over a medium heat. Cook the onion, garlic and a pinch of salt and pepper for 5-6 minutes until softened, stirring constantly.
  4. Add the barley and stir to coat in the butter. Cook for 2-3 minutes.
  5. Add the wine and the seaweed soaking liquid and simmer for 3-4 minutes until the barley has absorbed the liquid. Adjust the heat to maintain a gentle simmer.
  6. Add the stock one ladleful at a time, stirring constantly and waiting until all of the stock has been absorbed before adding the next ladleful.
  7. When the barley is tender, remove from the heat and stir in the lemon zest, cream cheese and grated cheese. Add the dillisk and spinach and stir for 1-2 minutes. Add extra salt and pepper to taste.
  8. Serve topped with the toasted hazelnuts

 

Per Serving 446kcals, 18.7g fat (8g saturated), 59.8g carbs (3.8g sugars), 11.4g protein, 12.5g fibre, 0.715g sodium and some extra grated cheese, if desired.Serves 4