Leek, ham and apple barley ‘risotto’ recipe | Sainsbury`s Magazine

Name: Leek, ham and apple barley ‘risotto’ recipe | Sainsbury`s Magazine
Ingredients: 100g pearl barley, rinsed; 1 ltr hot chicken stock (made using 1 low-salt stock pot or cube); 15g unsalted butter; 2 small leeks (or 1 large), trimmed and finely sliced; 2 garlic cloves, crushed; 80g shredded ham hock; 1 small apple, cored and cut into small dice or fine matchsticks; ½ x 20g pack fresh tarragon, chopped (or 1 tsp dried tarragon or sage), plus extra to serve (optional); 1½ tsp wholegrain mustard; 25g extra mature cheddar or Parmesan, finely grated

www.sainsburysmagazine.co.uk

This leek, ham and apple barley 'risotto' recipe is low calorie and takes less than 30 minutes. It swaps risotto rice for pearl barley, which is great for your gut health

View Original

Share this recipe:

Ingredients

100g pearl barley, rinsed
1 ltr hot chicken stock (made using 1 low-salt stock pot or cube)
15g unsalted butter
2 small leeks (or 1 large), trimmed and finely sliced
2 garlic cloves, crushed
80g shredded ham hock
1 small apple, cored and cut into small dice or fine matchsticks
½ x 20g pack fresh tarragon, chopped (or 1 tsp dried tarragon or sage), plus extra to serve (optional)
1½ tsp wholegrain mustard
25g extra mature cheddar or Parmesan, finely grated