Pheasant Pearl Barley Risotto

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Ingredients

  • 1 onion
  • 2 sticks celery
  • 2 garlic cloves chopped
  • 300 g pearl barley
  • 250 ml white wine
  • 400 g mixed wild and chestnut mushrooms chopped
  • 1 litre chicken stock
  • 400 g of cooked pheasant or chicken
  • Parmesan

Instructions

  • Finely chop the onion and cook in a little oil until soft.
  • Slice the celery and garlic, add to the onions and cook for a couple of minutes.
  • Add the mushrooms and as they begin to soften, add the pearl barley.
  • Stir so all the grains are covered in the oil.
  • Add the wine and continue stirring until it is absorbed.
  • Add about 750ml of the stock and simmer until tender.
  • Stir occasionally – you may need to add more stock.
  • Add the pheasant meat and heat through.
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Course Rice / Side Dish