Oven-baked barley risotto with celeriac, tarragon and orange - The Jewish Chronicle
A hearty, vegetarian, winter one-pot that is easily tweaked to be vegan
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.thejc.com.
Ingredients
- 75g unsalted butter (or vegan alternative)
- 1 tbsp extra virgin olive oil
- 1 onion, finely chopped
- ½ large celeriac, peeled and diced into 1cm pieces (about 350g prepared weight)
- 2 garlic cloves, grated
- 300g pearl barley
- 150ml dry white wine
- 1.2 litres vegetable stock
- 75g vegetarian (or vegan) Italian hard cheese, grated, plus extra to serve
- 2½ tbsp finely chopped tarragon
- Zest of 2 oranges
- Sea salt
- freshly ground black pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Barley risotto with mixed mushrooms
nzwomansweeklyfood.co.nz
Vegetarian Barley Casserole with Sun Dried Tomato & Basil Pesto
recipeland.com
Risotto of smoked celeriac
barbecook.com
Tomato Barley Risotto (บาร์เลย์รีซอตโต้มะเขือเทศ)
pholfoodmafia.com
Ottolenghi Barley Risotto with Marinated Feta | Vegetarian Risotto
thehappyfoodie.co.uk
Light Barley Risotto
americastestkitchen.com
Barley Risotto - alive magazine
alive.com
Barley Risotto Recipe: How to Make It
tasteofhome.com