This goats cheese and barley risotto with winter greens is THE perfect January dinner if you ask me!
Why? Well it's packed with the seasonal veg all our bodies have been craving post Christmas indulgence, yet still manages to be proper comfort food.
It is also super filling thanks to the barley AND a tiny bit naughty because we all know melted cheese is a quite literally a life essential to make it through the cold winter months.
A real joy to eat, especially after a long, cold and dark January day!
- 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
- In a large flameproof casserole or ovenproof saucepan, 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.
- 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.