recipes
Bacon and barley risotto with fennel and cherry tomatoes
Serves:
2022-05-28
Ingredients
- 150g pancetta cubes
- 200g barley (Lamb brand)
- ½ glass white wine
- 100g sweet tomato paste (Three hills)
- 5 litres vegetable stock
- 1/2 small fennel, diced
- 1 celery stick diced
- 2 shallots chopped
- 4 cloves garlic, chopped
- 6 cherry tomatoes, cut in half
- 2 tbsp. chopped dill
- 60g mascarpone
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Method
In little butter sauté the pancetta, onions, garlic, fennel, celery and garlic without colouring. Add in the Barley and stir well, add in the sweet tomato paste and mix well. Pour in the wine, warm vegetable stock and simmer.
Once liquid is almost all absorbed, add the tomatoes, dill and adjust seasoning. Serve the Mascarpone on top and micro herbs to garnish.
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