Risotto is classic Italian comfort food at its finest.
Creamy, comforting and a wonderful dinner party starter or main. Dr Ciara Kelly of The Irish Balance has shared with us a fabulous, easy to recreate-a- home recipe, that will have your guests and their tummies singing your praises. Finish with lashing of fresh parmesan for added indulgence!

Enjoy x

What you need:

  • 1.5 tsp of dried thyme
  • 1.5 tsp of ground ginger
  • 1.5 tsp of ground coriander
  • 1 tbsp of extra virgin olive oil (for cooking)
  • 1 garlic clove, finely chopped
  • 1 white or red onion, finely chopped
  • 1 cup of broccoli florets
  • 200g of button mushrooms, stems removed and sliced
  • 2 handfuls of fresh washed spinach leaves
  • 250g of Pearl Barley, rinsed
  • 1 pack (350ml) of Sadie’s Kitchen Chicken Bone Broth – or 500ml of vegetable or chicken stock
  • 300ml of water
  • A twist of black pepper

How to prepare:

  1. Set a pot on a medium heat on the hob or stove, and add the olive oil.
  2. Add the garlic and onions, and sweat the onions until translucent (usually 3-4 minutes).
  3. Add the mushrooms and broccoli florets, then cook for another 2-3 minutes.
  4. Add the thyme, coriander and ginger and mix well.
  5. Add the pearl barley, followed by the broth (or stock) and water.
  6. Stir everything together and bring to the boil.
  7. Once at boil, turn the heat down to a simmer and simmer for 30-35 minutes until the pearl barley is cooked. Add extra liquid during this time if the risotto dries out – make sure to check on it every ten minutes or so!
  8. Finally, add the spinach leaves and simmer for another 2-3 minutes while they wilt into the barley.
  9. You’re good to go!

Serves 5 

Dr Ciara Kelly x