Beetroot pearl barley and mackerel risotto
45 Min Serves 4-6
- 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
- Parmesan, grated
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.
Add the barley and stir for 2-3 minutes to toast the grains.
Add the thyme, stock and water and simmer for 20-30 minutes until the barley is soft.
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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Make smoked mackerel risotto in 4 easy steps. To make this mackerel risotto, you will need leeks, garlic, pearl barley, thyme, vegetable stock, John West Smoked Irish Peppered Mackerel Fillets, beetroots, rocket and carrot. It will take 45 minutes and serve 4 to 6 people. Find the recipe on the page above.
Pearl barley risotto is a refined version of the barley grain. Instead of a whole grain, it tends to have more of a bite and makes risotto dishes creamy.