RECIPE: Barley Risotto with Wilted Kale

Cook, Xanthe Roberts joined Sonia and David in the MORNINGS kitchen to cook up one of her favourite recipes that can feed the family for under $10.

Serves 4

Prep and cook time: 35 minutes

Ingredients:

• 40g butter

• 2 cloves garlic, crushed

• 1 tablespoon fresh thyme leaves

• 3 medium (450g) brown onions, sliced thinly

• 1 cup (220g) pearl barley

• 2 teaspoons grated lemon rind

• 1 litre (4 cups) salt-reduced chicken stock

• ¾ cup (60g) grated parmesan cheese

• 1 tablespoon extra-virgin olive oil

• 500g kale, trimmed and chopped coarsely

• Shaved parmesan, to serve, extra

Method:

1. Heat the butter in a large saucepan over a medium heat; add the garlic and thyme, cook, stirring, until fragrant. Add the onion, cook for about 5 m.inutes or until soft and golden, stirring occasionally. Add the barley and rind; cook, stirring, for 3 minutes or until the barley is well coated and glistening.

2. Add 1 cup of the stock; simmer, stirring, until the stock is absorbed. Continue to add the stock ½ cup at a time, stirring, until all the stock is absorbed. Stir in the grated parmesan.

3. Meanwhile, heat a pan or wok over a high heat; add the oil then kale. Stir-fry until the kale is just tender.

4. Spoon the risotto into four warmed bowls; top with the kale and shaved parmesan.

Not suitable to freeze or microwave.

TEST KITCHEN TIP: Kale has a cabbage flavour; remove the tough stalks before using the leaves. If unavailable, use cavolo nero (black or Tuscan cabbage), silverbeet or spinach.

Tags Xanthe Roberts Tucker for a Tenner