Savoy cabbage with goat’s cheese and barley risotto
Savoy cabbage with goat’s cheese and barley risotto

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, savoy cabbage with goat’s cheese and barley risotto. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Savoy cabbage with goat's cheese and barley risotto. Easy but very tasty vegetarian dinner from seasonal autumn/winter vegetables. Add the sun-dried tomatoes, taleggio and goat's cheese.

Savoy cabbage with goat’s cheese and barley risotto is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Savoy cabbage with goat’s cheese and barley risotto is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook savoy cabbage with goat’s cheese and barley risotto using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Savoy cabbage with goat’s cheese and barley risotto:
  1. Prepare Olive oil for frying
  2. Get 1 Savoy cabbage
  3. Take 300 g brussels sprouts
  4. Get 1 Onion
  5. Make ready 2 Garlic cloves
  6. Prepare 100 g Pearl barley
  7. Make ready 3 tablespoon Plain flour
  8. Get 400 ml Whole milk
  9. Take 200 ml White whine
  10. Get 100 g Sun-dried tomatoes drained
  11. Make ready 100 g Taleggio cheese
  12. Prepare 100 g Goat’s cheese
  13. Take Bunch fresh basil
  14. Prepare 50 g Parmesan

Risotto with Ham and Savoy Cabbage. You could substitute an equal amount of cream cheese - but it's higher in fat and calories (just so you know). Wash the cabbage, remove its outer leaves and chop it into stripes. For the creamed barley, bring the stock to a simmer.

Steps to make Savoy cabbage with goat’s cheese and barley risotto:
  1. Clean and halve the Brussels sprouts, cut the cabbage to quarters and chop the onion basil and drained sun-dried tomatoes. Preheat the oven for 220C.
  2. In a large pan or casserole dish fry the cabbage and the sprouts for about 3minutes. Set aside.
  3. Reduce heat add a little bit more oil and fry the onion until soft. Add the garlic and pearl barley and fry them for another 3-5 minutes.
  4. Stir in the flour and cook for another minute. Add the white wine, turn the heat up and bubble for a minute. Reduce the heat and add the milk and stir it until creamy. Simmer it for 20 minutes stirring every so often until the barley soften.
  5. Add the sun-dried tomatoes, basil, taleggio and goat’s cheese. Stir it until the cheese melt.
  6. In a oven proof dish (or in your casserole dish) put the risotto on the bottom and arrange the cabbage and sprouts on the top. Sprinkle the Parmesan on the top and bake it for 25-30 minutes. I also kept it covered in the first 10 minutes of baking.

Melt the butter in a saucepan over a medium heat and sauté the shallot and garlic until softened but not coloured. Emily Watkins, a big fan of organic produce, has teamed up with Great British Chefs and the Organic Trade Board to show off beautiful spring produce in this pearl barley salad recipe, served with fresh pea shoots, goat's cheese and mint. In medium saucepan heat butter over medium heat. Add onion and sauté until transparent. Add the cabbage and wheat berries to the mixture and toss well.

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