Recipe

Barley, artichoke & sprouts risotto

by Tom Hunt

Tom Hunt uses high quality ingredients to create a balanced meal for less than £10

Barley is a delicious alternative to rice in a risotto, soaking up the flavours of the other vegetables and stock well. Brussels sprouts are insanely good when roasted and make this dish extra special. This dish is rich from all the roasted flavours and stock and really doesn’t need any added dairy like a usual risotto.

This dish was created as part of my mission to create a meal using high quality dairy products, for less than £10—read about it here.

Ingredients

300-600g bones of chicken, beef or lamb, optional (free)
¼ bunch of parsley, stalks kept for stock, leaves roughly chopped (30p)
1 large shallot, finely sliced (35p)
4 jerusalem artichokes, washed well (£1)
200g brussels sprouts, cut into quarters (80p)
400g barley (£2)
3 sundried tomatoes, finely sliced (£2.60)
100g trompette de la mort (£2.50)

Method

Preheat the oven to 190C.

If you would like to make stock, place the bones in the oven for 20 mins or until they brown. Then add to a pot with the parsley stalks, shallot skin and any other trimmings you have. Cover with water and bring to the boil, adjust the temperature to a trembling simmer and leave to tick over for 2-3 hours. Skim any scum from the top of the stock regularly.

Meanwhile, cut three quarters of the jerusalem artichokes into a small dice. Cut the remaining artichoke into thin slices. Then roast the brussels sprouts and jerusalem artichokes in the preheated oven tossed in a little oil or butter for 25 mins or until nicely browned and a little charred on the edges. Remove from the oven and keep to one side.

When the stock is ready, strain it and return the liquid to the heat on a gentle simmer, if you are not making stock, place a few pints of water on to boil. Next, heat a glug of oil or knob of butter in a heavy-based saucepan over a medium heat.

Add the sliced shallot and sundried tomato to the pan and gently saute for 5 mins. Add the barley and stir to coat the grains with oil. Cover the barley with the hot stock or water and allow the grains to absorb the liquid. Stir regularly and top up the stock once it has been absorbed and if necessary, a third and fourth time, tasting the barley each time to see how long it needs before it is al dente and ready to eat. This should take 20 to 30 mins.

When the barley is ready, stir in the diced jerusalem artichoke, brussels sprouts and chopped parsley. Add a little more hot stock if it needs thinning, the consistency should be slightly loose but not liquid. Season with salt and pepper to taste.

To finish fry the trompette de la mort in a little oil or butter for just 1 min, stirring frequently. Serve the barley risotto on the plate dressed with the mushrooms and the crispy slices of jerusalem artichoke.

Recipe: Tom Hunt