Tenderstem® Baked Barley Risotto
This Baked Barley and Tenderstem® Risotto by food blogger Food to Glow is the perfect take on summer comfort food. Inspired by the flavours and produce of Scotland, this dish is a great season-spanning supper.
15 minutes preparation
40 minutes cooking
- 2 tbsp extra virgin olive oil or Scottish cold-pressed rapeseed oil
- 6 spring onions, chopped OR 1 small onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 225g pearled barley, spelt or risotto rice
- 50ml white wine
- 250g Tenderstem®, diced
- 750ml light vegetable stock
- 6 cooked, prepped and shelled langoustines
- 2 tbsp butter
- 2 cloves garlic, minced
- small pinch each celery seed and sweet paprika
- Handful of chopped parsley
Heat the oven to 200C/400F.
Heat the oil in a large, lidded, oven-proof pan. Add the onions and cook gently until softened. Add the bay leaves and garlic, cooking for a further 30 seconds before pouring in the rice and stirring to coat. Turn up the heat slightly.
Add in the wine and stir until it has mostly absorbed. Add the hot stock and bring to a simmer. Put the pan lid on and place in the oven. Cook for 25 minutes.
Carefully remove the pot from the oven and stir in the Tenderstem®. Put the lid back on and return to the oven, cooking for a further 10 minutes. If when adding the Tenderstem® the risotto is cooking too quickly, add a little more stock. If at the end it looks too wet, cook in the oven for a little longer.
Just before serving the risotto, make the garnish. Heat the butter in a sauté pan and add the garlic and spices. Heat for 30 seconds then add the cooked langoustines, turning over in the hot garlicky butter until just browned. Add in the parsley and serve on top of the risotto, pouring over any remaining butter.
Recipe devised by Kellie’s Food to Glow blog for Tenderstem®.