Pearl Barley Risotto with Bacon & Spinach.

Prep time: 40 mins | Serves: 4

Ingredients:

• 20g olive oil

• 150g smoked bacon lardons

• 120g onion, finely diced

• 10g garlic, finely chopped

• 200g pearl barley, rinsed

• 100ml white wine

• 900g chicken stock, hot

• 60g parmesan, finely grated

• 30g unsalted butter

• 120g fresh spinach

• 4g sea salt

• 1g freshly ground black pepper

• 10g lemon juice

Method:

1. Heat the olive oil in a large pan over medium heat.

2. Add the bacon and cook until crisp and golden. Remove half and set aside for topping.

3. Add the onion to the pan and cook in the bacon fat for 5–6 minutes until soft.

4. Stir in the garlic and cook for 1 minute.

5. Add the pearl barley and stir to coat.

6. Pour in the white wine and cook until mostly absorbed.

7. Add the hot stock a ladle at a time, stirring occasionally, letting each addition absorb before adding more. Cook for 25–30 minutes until tender and creamy.

8. Stir in the butter, parmesan and spinach. Cook until the spinach wilts.

9. Season with salt, pepper and lemon juice.

10. Top with the reserved crispy bacon.

11. Taste and adjust seasoning if needed — a touch more cheese, lemon or pepper to suit your palate.

Storage:

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of stock or water to loosen.