Recipe: Stuffed Guinness Barley Risotto & Green Cabbage Leaves

Stuffed Guinness Barley Risotto & Green Cabbage Leaves

Recipe: Stuffed Guinness Barley Risotto & Green Cabbage Leaves

Ingredients - Serves 4

·         8 oz pearl barley

·         2 lt vegetable stock

·         200ml cream

·         8oz fresh mushroom

·         2 onions, peeled and chopped

·         4 cloves garlic, minced

·         Salt and freshly ground pepper

·         2 tablespoons chopped fresh thyme

·         4 oz grated Parmesan cheese

·         4 large leaves of Savoy cabbage

Method

1. Blanch the cabbage leaves in boiling salted water for 3 – 4 minutes and cool in ice water.

2. In a pot sweat of onion, mushroom and garlic with a little olive oil for 4 - 5 minutes without colouring.

3. Pour in the stock, barley and thyme in on top. Cover with a lid and slow cook till barley is tender, add more stock if needed.

4. When barley is cooked add the cream and parmesan cheese and cook out for 2 -3 minutes. Season to taste.

5. Using 4 small teacups line them with cling film and place the drained cabbage leaf in side to cover leaving some cabbage leaf over the edge.

6. Now fill the cup with the cooked barley risotto and cover with the overhanging cabbage.

7. Using the cling film take out of the cup and twist the cling film around the risotto to form a ball.

8. Serve while hot or let it cool and reheat in the microwave.