Name: Baked barley risotto with peas and bacon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: leek, trimmed, halved, rinsed and finely sliced; smoked back bacon, trimmed and chopped; chopped thyme leaves; olive oil; pearl barley; hot chicken stock; frozen peas; parmesan, finely grated

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Baked barley risotto with peas and baco image

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Ingredients

1 large leek, trimmed, halved, rinsed and finely sliced
4 slices smoked back bacon, trimmed and chopped
2 tbsp chopped thyme leaves
1 tsp olive oil
250g pearl barley
500ml hot chicken stock
100g frozen peas
15g parmesan, finely grated

Method

1
Preheat the oven to 220°C/gas mark 6. In a large frying pan over a high heat, cook the leek, bacon and thyme in the oil for 5 minutes, stirring constantly.
2
Add the barley and stock and bring to the boil. Transfer to an ovenproof dish and bake for 15 minutes. Stir in the frozen peas, cover and bake for a further 10-15 minutes until the barley is cooked and the stock absorbed. Season and serve sprinkled with the parmesan cheese.