Sausage And Courgette Barley Risotto
This dish is SO cheap but is still something a bit different to show your family or friends. Risotto is usually made with rice, but we show you how to give it a twist using pearl barley instead.
- 1 onion
- 1 clove garlic
- 1 glug oil
- 2 sprigs thyme
- 6 pork sausages
- 200 g pearl barley
- 1 glass white wine
- 750 ml chicken stock
- 1 courgette
- 1 handful fresh parsley
- 1 knob butter
Sweat The Onion & Herbs
Peel and finely dice the onion and garlic.
Place the onion in a hot pan with the oil and fry, with a lid on, for a few minutes.
Strip the leaves off of the thyme, chop and then add to the pan with the garlic to cook for a minut
Slice And Fry The Sausage
Slice the sausages and add to the pan and cook until they are golden brown.
Add The Barley And Deglaze
Throw in the pearl barley and coat in the oil.
Splash in the white wine and let it reduce completely.
Slowly Add Stock
Add the stock a ladle at a time, stirring occasionally and making sure the last lot of stock is absorbed before adding more, until the barley is almost cooked. This should take 30 minutes
Chop & Stir In Courgettes
Cut the courgettes into a small dice. stir in the courgettes and let it cook for the last 5 minutes.
Finish And Serve!
Chop the parsley and add to the pan. season and add a knob of butter as you give it one final stir, then serve.
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