Creamy Barley, Leek and Bacon Risotto Recipe
This delicious recipe for Creamy Barley, Leek and Bacon Risotto is sure to be a family favourite recipe in no time. Cook for week night meals or for a dinner party.
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Ladle
- Wooden spoon
- Colander
- Serving bowl
Ingredients
- 2 leeks
- 2 cloves garlic, peeled
- 2 rashers bacon
- Good handful fresh parsley
- 2 sprigs lemon thyme
- 100g parmesan cheese, cut into large cubes
- 2 tablespoons olive oil
- 1 1/2 cups pearl barley (220g) soaked over night
- 250ml dry white wine
- 2l vegetable or chicken stock
- 200ml full cream milk or cream
- Punnet cherry tomatoes
- Freshly cracked black pepper
- 50g baby spinach leaves
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