Brussel Sprouts 3 Ways #1 Barley Risotto

In the run up to Christmas we have been experimenting with the humble green sprout. Gone are the days where sprouts are served up boiled, and soggy with your turkey and the kids all pull faces! We love them at Feed and find them so very versatile, whether slicing them finely on a mandolin and tossing into salads or roasting them in the oven with lemon juice and olive oil. They are full of valuable nutrients and so they should be brought to centre stage. Try this lovely risotto with hearty, filling, whole grain barley instead of the traditional white rice.


400g brussels sprouts, quartered
1 apple, peeled and diced
1 tsp smoked paprika
Juice of 1 lemon
2 tbsp of olive oil
1.5 pints (aprox) homemade or good quality vegetable stock
1 medium onion, diced small
200g barley
2 tbsp wholegrain mustard
1/4 preserved lemon, finely chopped
100g kale, washed and chopped
30g finely grated Parmesan cheese
Small handful of toasted hazelnuts, crushed
Chopped parsley to garnish
Salt and black pepper, to taste

  1. Preheat the oven to 180 degrees
  2. Wash, trim and quarter the sprouts
  3. Peel, core and cube the apple
  4. Mix the sprouts with the apple, lemon juice, 1 tbsp olive oil, paprika and season
  5. Roast in the oven for 20 mins or until they start to turn golden brown, remove and cool
  6. Warm a pan with the stock and keep on a simmer
  7. Heat a medium heavy bottomed frying pan, add the remaining olive oil, and then gently fry the onions for about 10 mins until they go translucent
  8. Add the pearl barley, and cook for a further 3 mins
  9. Now add a ladle of the stock, and cook stirring constantly until all the liquid has evaporated
  10. Keep adding the stock, a ladle at a time, until the barley has almost cooked (it should be soft on the outside with a slight bite on the inside)
  11. Add the preserved lemon, wholegrain mustard and kale and cook until the kale has wilted
  12. Stir through the Parmesan and season with lots of freshly ground pepper, and salt to taste
  13. Ladle out the risotto into a warmed dish, and sprinkle with the toasted hazelnuts, and chopped parsley and serve



3 Replies to “Brussel Sprouts 3 Ways #1 Barley Risotto”

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