Home Recipes Wild Garlic Pearl Barley Risotto

Wild Garlic Pearl Barley Risotto

Creamy, herb-packed, and comforting — @WestwoodBBQ’s Wild Garlic Pearl Barley-Risotto makes the perfect side for his seared Ribeye-Steaks. The tender pearl barley soaks up the flavours of garlic, butter, and parmesan, creating a fresh, spring-forward complement to a smoky, perfectly crusted steak.

Ingredients

150 g	pearl barley (medium-grain)
1 small	onion
1 clove	garlic finely chopped
600 ml	hot vegetable broth
100 ml	dry white wine (optional, can be replaced with more broth)
50 g	fresh wild garlic, chopped
30 g	butter
40 g	freshly grated Parmesan
1 tbsp	olive oil
	Salt and pepper
Optional	a little lemon zest for freshness

Step 1
Sauté onions and garlic (5 min): Heat olive oil in a pot, cook onions and garlic over medium heat until translucent.
Step 2
Add pearl barley (2 min): Stir in the barley and toast lightly.
Step 3
Deglaze with wine (2 min): Pour in white wine and cook until mostly evaporated.
Step 4
Add broth gradually (30 min): Add hot vegetable broth bit by bit, just enough to cover the barley, stirring frequently. Cook for about 30 minutes until barley is tender but still slightly firm.
Step 5
Finish with garlic, butter, and Parmesan (5 min): Remove from heat, stir in wild garlic, butter, and Parmesan. Season with salt and pepper, add lemon zest if desired.
Step 6
Rest (2 min): Cover and let sit for 2 minutes, then serve.

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Barbecue, Dinner, Main Courses, Meat, Sides

Wild Garlic Pearl Barley Risotto

Ingredients

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