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Goat’s cheese and barley risotto with winter greens

Name: Goat’s cheese and barley risotto with winter greens
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: Serves 4
Ingredients: Light olive oil or vegetable oil for frying; 1 savoy cabbage, cut into quarters; 300g brussels sprouts, halved if large; 1 onion, finely sliced; 2 garlic cloves, crushed; 100g pearl barley; 3 tbsp plain flour; 200ml white wine; 400ml whole milk; 100g sun-dried tomatoes, drained; 100g taleggio cheese (or vegetarian alternative); 100g goat’s cheese; Bunch fresh basil, roughly chopped; 50g vegetarian parmesan-style cheese

Published: 14 Feb 18
Updated: 18 Mar 24

We’ve swapped rice for pearl barley in this cheesy risotto recipe for a slightly nuttier texture and flavour. This is a fabulous vegetarian main that would really impress at a dinner party.

Love a barley risotto? Then see our mushroom and spinach pearl barley risotto recipe too.

Easy
January 2018

Test kitchen approved

Serves 4
Hands-on time 40 min, oven time 20-25 min

We’ve swapped rice for pearl barley in this cheesy risotto recipe for a slightly nuttier texture and flavour. This is a fabulous vegetarian main that would really impress at a dinner party.

Love a barley risotto? Then see our mushroom and spinach pearl barley risotto recipe too.

Vegetarian recipes

Nutrition: per serving

Calories: 652kcals
Fat: 34.4g (14.9g saturated)
Protein: 26.7g
Carbohydrates: 45.1g (14.8g sugars)
Fibre: 9.8g
Salt: 1.1g

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Ingredients

Light olive oil or vegetable oil for frying
1 savoy cabbage, cut into quarters
300g brussels sprouts, halved if large
1 onion, finely sliced
2 garlic cloves, crushed
100g pearl barley
3 tbsp plain flour
200ml white wine
400ml whole milk
100g sun-dried tomatoes, drained
100g taleggio cheese (or vegetarian alternative)
100g goat’s cheese
Bunch fresh basil, roughly chopped
50g vegetarian parmesan-style cheese

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Method

In a large flameproof casserole, heat a glug of oil over a high heat, then sear the cabbage and sprouts until browned all over (about 3 minutes). Set aside.
Reduce the heat, add the onion, then fry gently for 5 minutes, stirring occasionally, until softening. Add the garlic and pearl barley, then stir for 2-3 minutes.
Stir in the flour and cook for a minute, then pour in the wine. Turn up the heat and bubble for a minute, stirring with a wooden spoon. Reduce the heat and add the milk, then simmer for 15-20 minutes, stirring every so often, until the sauce thickens and the barley softens.

Heat the oven to 220°C/200°C fan/gas 7. Add the sun-dried tomatoes, taleggio and goat’s cheese. Stir for 5 minutes until the cheese has melted, then stir in the basil. Arrange the cabbage pieces and sprouts on top. Grate over the hard cheese and bake for 20-25 minutes until golden.