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Holiday barley risotto
A delicious, wholesome meal made using Christmas lunch leftovers.

Holiday barley risotto

Ingredients

200g sugar snap or mange tout peas
1 litre prepared NOMU Vegetable STOCK or Chicken STOCK, kept warm on the stove
1 tbsp NOMU Extra Virgin Olive Oil
½ onion, finely chopped
2 cloves garlic, minced
1 cup pearl barley
½ cup dry white wine
140g leftover gammon, sliced and cut into small pieces
1 tsp NOMU Essentials Parsley Leaves, to serve
50g Parmesan cheese, finely grated to serve
NOMU Black Pepper and Atlantic Sea Salt, to taste

Directions

Blanch the sugar snap peas or mange touts in boiling water for 3 minutes, remove and refresh under cold water. Set aside.

In a heavy-based pot, heat the Olive Oil and gently sauté the onion for about 5 minutes to soften. Add the garlic and saute for 1 minute. Add the barley, stirring to coat all the grains and toast for about a minute. Deglaze the pan with white wine and allow the alcohol to cook off.

Add the prepared warm STOCK to the barley mix one ladle at a time, stirring frequently and allowing the stock to be fully absorbed before adding more. Keep adding the prepared stock until the barley is cooked through but still has a bite – this will take about 30 minutes.

Add the blanched peas and chopped gammon pieces 3 minutes before the end to heat through. Serve sprinkled with grated Parmesan cheese and Parsley Leaves

Ingredients

200g sugar snap or mange tout peas
1 litre prepared NOMU Vegetable STOCK or Chicken STOCK, kept warm on the stove
1 tbsp NOMU Extra Virgin Olive Oil
½ onion, finely chopped
2 cloves garlic, minced
1 cup pearl barley
½ cup dry white wine
140g leftover gammon, sliced and cut into small pieces
1 tsp NOMU Essentials Parsley Leaves, to serve
50g Parmesan cheese, finely grated to serve
NOMU Black Pepper and Atlantic Sea Salt, to taste

Directions

Blanch the sugar snap peas or mange touts in boiling water for 3 minutes, remove and refresh under cold water. Set aside.

In a heavy-based pot, heat the Olive Oil and gently sauté the onion for about 5 minutes to soften. Add the garlic and saute for 1 minute. Add the barley, stirring to coat all the grains and toast for about a minute. Deglaze the pan with white wine and allow the alcohol to cook off.

Add the prepared warm STOCK to the barley mix one ladle at a time, stirring frequently and allowing the stock to be fully absorbed before adding more. Keep adding the prepared stock until the barley is cooked through but still has a bite – this will take about 30 minutes.

Add the blanched peas and chopped gammon pieces 3 minutes before the end to heat through. Serve sprinkled with grated Parmesan cheese and Parsley Leaves

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