Kylie Millar's Grain Risotto скачать в хорошем качестве

Kylie Millar's Grain Risotto

For a comforting dish made with your kitchen staples, try Kylie Millar’s Grain Risotto (RECIPE BELOW). It uses a homemade cheese stock to create rich flavour and is topped with fresh, roasted veg. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:    / coles   Grain Risotto Recipe by Kylie Millar Serves 4 Prep 10 mins (+ soaking time) Cooking 1 hour 20 mins 200g pearl barley 1 tsp olive oil 1 brown onion, diced 1 garlic clove, crushed 100g butter 100g red lentils 100ml white wine 50g canned chickpeas, rinsed, drained Apple cider vinegar, to taste Soft herbs, to serve (optional) Roasted vegetables or mushrooms, to serve (optional) Cheese stock 1 brown onion, peeled and quartered 3 garlic cloves, crushed Small handful parsley stems 1 tsp black pepper Dry herbs (such as bay leaves and fennel seeds) About 150g old cheese (such as cheddar or parmesan rind) 4 cups (1L) water or stock 1. Place the pearl barley in a large bowl. Cover with water and set aside to soak for 1 hour or overnight. Drain well. 2. To make the cheese stock, place the onion, garlic, parsley, pepper, herbs, cheese and water or stock in a large pot. Cover and bring to the boil. Reduce heat to low and simmer for 1 hour. Strain, reserving the liquid and any soft pieces of cheese. 3. Cook the oil, onion and garlic in a large heavy-based saucepan until onion is translucent. Add half the butter with the pearl barley and lentils. When the butter has melted and the grains have been well coated, deglaze with the wine and cook until wine has mostly evaporated. 4. Pour enough cheese stock over the grains to cover, reserving any remaining stock to add as liquid reduces. Add reserved pieces of soft cheese. Bring to a simmer and continue to cook until grains are al dente, adding additional cheese stock as needed. 6. Once the grains are cooked, add the chickpeas and cook, stirring, until most of the stock has reduced and been absorbed by the grains. Add in the remaining butter. Season with salt, a generous amount of cracked pepper and vinegar. 7. Divide the grain risotto among serving bowls. Serve with herbs and roast vegetables or mushroom, if using. Want more dinner recipes? Check out our ‘Weeknight meals from the pantry’ playlist    • Weeknight meals from the pantry  , which includes: Sweet potato & zucchini fritters:    • Sweet Potato & Zucchini Fritters   Fast Thai beef salad:    • Fast Thai beef salad   Corn & zucchini frittata:    • Corn & Zucchini Frittata   Smoked salmon fettuccine with creamy lemon sauce:    • Smoked Salmon Fettuccine with Creamy Lemon...