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Nutrition: per serving

  • kcal629
  • fat12g
    low
  • saturates6g
  • carbs107g
  • sugars14g
  • fibre13g
  • protein15g
  • salt1.2g
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Method

  • step 1

    Heat the butter in a large saucepan. Add the onion and a pinch of salt, and cook gently for 5 mins. Tip in the parsnips, turn up the heat and cook for 8-10 mins, stirring every so often, until the parsnips are starting to brown and caramelise.

  • step 2

    Add the garlic and sage, and mix through. Tip in the barley and stir to coat well. Pour in the stock, bring to the boil, then turn down to a simmer and cook for 35-40 mins, or until nearly all the liquid has been absorbed and the pearl barley is tender but still has a bite. You may need to add a little extra boiling water.

  • step 3

    Take off the heat, top with the Parmesan and a knob of butter, then leave to melt. Give the risotto a good stir, then spoon into dishes. Top with more sage, Parmesan and some black pepper.

Recipe from Good Food magazine, December 2014

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Comments, questions and tips (12)

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Overall rating

A star rating of 3.9 out of 5.21 ratings

picklelilley

Wasn't great. Edible but lacking in flavour, husband suggested would be better as a side which is probably what I'll do with the leftovers!

SDcooks

Really did not enjoy this, it turned out rather like parsnip porridge. You could taste the parsnips, but not much else. Many of the recipes on here are good, but for me, not this one.

rhimck

Agreed! Blergh!

cvb1203

I have made this recipe several times and is probably my favourite pearl barley recipe. Absolutely delicious, made it for friends as well who love it. I like that it uses parsnips which I love but have always found difficult to use in anything other than soup or roasted, usual Christmas recipes etc

emstoker82DTepRVld

Just made and am enjoying with a hopped German pilsner. I took the extra nob of butter and used it to saute a diced chicken breast with some ground mace and dried Italian seasonings. I tipped the chicken and browned butter into the cooked risotto. Also added some leftover green beans.

Heather Moorhouse

A star rating of 4 out of 5.

Very tasty, as well as cheap and filling! I did double the garlic & sage, as well as adding quite a bit of black pepper & some chilli flakes. I think if I had followed it to the letter it may have been a little mild for my taste, hence dropping a star. The general idea was still the same…

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