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    Home / Conditions / Allergies / Barley risotto with leek and pancetta

    Barley risotto with leek and pancetta

    Cutting carbs is easy when you use low-maintenance barley instead of risotto rice. Equally creamy with extra nutrients and fibre, satisfaction is guaranteed!

    Preparation time: 30 minutes – Serves 4

    • Egg free
    • Dairy free

    INGREDIENTS

    300g pot barley
    200g pancetta cubes
    2 leeks, sliced and washed
    300ml low-salt chicken stock made with ½ cube

    Zest of 1 lemon plus a squeeze of juice
    Big handful chopped flat leaf parsley
    Extra virgin olive oil to drizzle

    METHOD

    1. Rinse the barley and place in a large pan. Cover with cold water, bring to the boil and simmer for about 20 minutes until tender. Drain.

     

    2. Heat a wide sauté pan and add the pancetta cubes. Fry for a few minutes until they release their fat and start to turn golden, then add the leeks. Cook for 5 minutes until soft and tender. Stir the barley through; add the stock and some black pepper. Cook for 5 minutes, and then stir through the lemon zest and parsley. Add a squeeze of lemon to taste and divide between 4 bowls. Drizzle with oil and serve.

     

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