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Barley risotto with leeks, bacon and Parmesan
Pearl barley risotto with leeks and onion, simmered in broth, finished with butter and Parmesan, and topped with crisp bacon. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 50 min
- Total time
- 1 hr
- Servings
- 4 servings
- Difficulty
- Easy
Barley risotto, also called krúpoto in Slovak, is cooked like Italian risotto, but with pearl barley: toast the barley with leeks and onion, then gradually add broth. Finish with butter and cheese and sprinkle with crisp bacon. The barley retains a pleasantly firm bite even when cooked.
Ingredients
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Instructions
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Cook the bacon
6 minDice the bacon and cook it in a pot until crisp. Transfer it to a plate, leaving the fat in the pot.
Add the leek and barley
8 minSauté the finely chopped onion and thinly sliced leek in the bacon fat. Add the rinsed barley, toast for 2 minutes, then pour in the wine.
Simmer
40 minOnce the wine has evaporated, add the hot broth a ladleful at a time and cook, stirring occasionally, for about 40 minutes, until the barley is tender and the risotto is creamy.
Finish and serve
Stir in the butter and Parmesan, season with salt and pepper, and serve topped with the crisp bacon.
Tip: Add the bacon just before serving; it would soften and lose its crunch in the risotto.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 574 kcal
- Protein
- 22 g
- Carbohydrates
- 66 g
- of which sugars
- 7.3 g
- Fat
- 23 g
- of which saturates
- 10 g
- Fiber
- 11 g
- Salt
- 2.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Krúpové rizoto s pórom, slaninou a syrom
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