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
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
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.