Bacon and Barley Risotto with Fennel and Cherry Tomatoes
Serves 4
Prep Time 35 mins
Cooking 40 mins
Level low
Ingredients
- Cubes 150g Pancetta
- 200g Barley
- 1/2 Glass White Wine
- 100g Three Hills Il-Helwa
- 5 Litres Pinto’s Pride Vegetable Spoon Stock
- 1/2 Small diced fennel
- 1 Diced Celery stalk chopped
- 2 Chopped Shallots
- 4 Chopped Cloves of garlic
- 6 Cut in half Cherry Tomatoes
- 2 tbsp Chopped Dill
- 60g Mascarpone Cheese
In little butter sauté the pancetta, onions, garlic, fennel, celery and garlic without colouring. Add in the Barley and stir well, add in the sweet tomato paste and mix well. Pour in the wine, warm vegetable stock and simmer. Once liquid is almost all absorbed, add the tomatoes, dill and adjust seasoning. Serve the Mascarpone on top and micro herbs to garnish.
Recipe by Aceline Media
