A non-stir risotto of Italian rice and cooked barley is made with fried onion, garlic, carrot, prosciutto, lemon zest, silverbeet, rocket and spinach and finished with sour cream and parmesan.
Boil the barley in plenty of water for 25 minutes or until tender. Drain and reserve.
Drop the silverbeet into a large saucepan of boiling water and boil gently for 4 minutes. Add the rocket and spinach, bring back to the boil, drain, cool under cold water, drain well, squeeze dry and re-slice thinly. Reserve.
Heat the oil in a wide saucepan over moderate heat and add the onion, garlic, carrot and prosciutto.
Fry gently, without browning for 5 minutes or until the onion is soft. Add the barley and rice, mix well and stir fry 1 minute.
Add the wine, mix well and let it bubble for 30 seconds. Add the stock mixed with water. Bring to the boil and boil gently, uncovered, for 12 minutes or until thick and creamy.
Add the butter, reserved silverbeet, rocket and spinach and mix well. Tease out any lumps of cooked vegetables. Simmer 3 minutes. Taste and season.
Serve with a dollop of sour cream and freshly grated parmesan.
75 gram pearled barley
350 gram silverbeet stalks cut off and discarded, leaves washed and sliced 2cm thick
25 gram rocket leaves
50 gram Baby Spinach Leaves
2 tablespoon extra virgin olive oil
1 small red onion finely chopped
4 Garlic Cloves finely chopped
1 small carrot finely diced
40 gram sliced prosciutto diced 2cm
60 gram Ferron Carnaroli rice
75 millilitres Dry White Wine
10 gram powdered vegetable stock mixed with 750ml hot water
15 gram Butter
75 gram Sour Cream
35 gram parmesan freshly fine-grated