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Beetroot pearl barley and mackerel risotto

Name: Beetroot pearl barley and mackerel risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4-6
Ingredients: 1½ tbsp olive oil or cold-pressed rapeseed oil; 2 leeks, chopped; 1 carrot, peeled and finely chopped; Salt and black pepper; 4 garlic cloves, crushed; 400g pearl barley, rinsed; 1 tbsp fresh thyme leaves; 1.2l vegetable stock; 400ml boiling water; 2 x 110g tins of John West Smoked Irish Peppered Mackerel Fillets; 2 cooked beetroots, diced; 100g fresh rocket

mins

45

approx

4-6

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Average rating: 2.9/5 from 25 reviews

Nutrition

INGREDIENTS

1½ tbsp olive oil or cold-pressed rapeseed oil

2 leeks, chopped

1 carrot, peeled and finely chopped

Salt and black pepper

4 garlic cloves, crushed

400g pearl barley, rinsed

1 tbsp fresh thyme leaves

1.2l vegetable stock

400ml boiling water

2 x 110g tins of John West Smoked Irish Peppered Mackerel Fillets

2 cooked beetroots, diced

100g fresh rocket

Step 1

Heat the oil in a pan over a medium heat and cook the leeks and carrot for 7-8 minutes until soft. Season with salt and pepper, add the garlic and cook for one minute longer.

Step 2

Add the barley and stir for 2-3 minutes to toast the grains.

Step 3

Add the thyme, stock and water and simmer for 20-30 minutes until the barley is soft.

Step 4

Flake the mackerel and gently stir into the barley risotto, along with the beetroot and rocket. Divide amongst serving bowls and top with a sprinkling of Parmesan, to serve.

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