Black Barley Risotto with Caramelised Leeks and Sautéed Cavolo Nero

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 27, 2018.

Barley should be tender, but with a slight chew once cooked. If it’s still a little crunchy, simply add a little water and cook further.

Ingredients

Thinly slice leek and chop sage leaves.
Heat a drizzle of oil in a large fry-pan on medium heat and cook leek and garlic for about 6 minutes, until softened and beginning to caramelise. Add barley, sage and salt and cook a further 2-3 minutes, until fragrant and toasted.
Add wine (if using) and cook for about 1 minute, until nearly evaporated. Add stock, bring to a simmer and cook on medium heat for 15-20 minutes, stirring regularly, until barley has softened and most of the liquid has evaporated. If liquid evaporates too quickly, add the hot water, ¼ cup at a time.
While barley is cooking, remove tough inner stalk from cavolo nero and roughly chop. Cut radishes into quarters. When barley has about 5 minutes, left, heat a drizzle of oil in a medium fry-pan on medium heat.
Cook butter, pine nuts and radishes for about 4 minutes, until pine nuts are toasted. Add cavolo nero and cook for a further 1 minute, until wilted. Remove from heat and season to taste. When barley is cooked, fold through crème fraiche, remove from heat and season to taste.
To serve, divide barley risotto between plates and top with sautéed cavolo nero. Garnish with Parmesan.