Ingredients
- 75g butter
- 1 onion, finely chopped
- 2 apples, cored and finely diced
- 1 garlic clove, finely chopped
- 125ml white wine
- 1 litre vegetable stock (you may not use it all)
- 250g precooked pearl barley
- 100g mature cheddar cheese, diced
- 15g flat leaf parsley chopped
- salt and black pepper
Method
- Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the diced apple and onion a pinch of salt. Gently fry for 10 minutes. Add the garlic and continue to cook for two minutes.
- Then add the white wine and allow to reduce for 5 minutes, add the precooked pearl barley and the half the amount of stock.
- Once the barley is tender, add the cheddar cheese and stir until all is melted, you might need add some liquid if you find the risotto is getting too thick. Season with salt and pepper and check to see you are happy with the flavour. Finally add the chopped parsley and serve.