The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.
I wished I had a little more time for this challenge as risotto is one of my favourite comfort food in winter. It has been such a jam packed period and with parents-in-law coming over for a visit, this is what I can offer and I hope it is not too shabby!
Spare home made vegetable and chicken stock is always available in my freezer. So I happen to have a box of vegetable stock that I had used for this month’s challenge. Unfortunately, I forgot to take a photo of the frozen stock. It is a very simple vegetable stock and I usually use odd pieces and cuttings from vegetables that I use for other cooking.
Basic vegetable stock (makes 2L)
Ingredients:
Just to note that you can use whole carrots, celery stalks and parsley, I just happen to keep these off cuts.
- Spare heads and tails of carrots
- Spare ends and leafy tops of celery stalks
- 1 onion roughly chopped
- Parsley stalks
- 1 sweet corn
- 3 bay leafs
- 5-6 peppercorns
- 2L of cold water
Method:
- Chuck all the ingredients in cold water and slowly bring it to a simmer
- Remove any scums that floats to the top
- Allow it to simmer at low heat for about an hour. Pass the stock through a sieve
- Allow it to cool to room temperature and then store in air tight container in the freezer or place into ice trays and bag them once it is frozen
Diced pumpkin and carrots with sage in the background
Pumpkin, carrot and barley risotto
Ingredients:
- 240g butternut pumpkin, diced into small cubes
- 200g carrots, diced into small cubes
- 140g pearl barley, soaked for at least 1 hour
- 40g shallots, finely chopped
- 2 cloves of garlic, minced
- 1/2 cup of freshly grated Parmesan cheese
- 20g of unsalted butter
- 4 sage leaves
- 1 handful of basil
- 1/2 cup of white wine
- Sprigs of fresh parsley for garnishing
- Sat and pepper to taste
Soaked and drained barley
Method:
- In a heated pan or pot, add the onions and brown it. Then add the pumpkin, carrots and minced garlic and fry till everything is lightly browned.
- Add the drained barley and white wine. Cook till white wine is all evaporated
- Add the stock, cover and allow it to simmer for approximately 45mins. Remember to check on water levels to make sure it does not dry up
- Taste to check that the barley is soft. Make sure that the mixture is not dried up and is just a little soupy. Remove from heat and add in the butter. Stir through and the mixture will start to thicken
- Add the cheese and give it another good stir. Season accordingly, add sprigs of fresh parsley and serve immediately
Pumpkin, carrot and barley risotto
Surprisingly, I loved it! It is still quite rich as a risotto is but also felt quite light as a dish. It is a breeze to cook this and a big advantage because unlike normal risotto, barley does not need constant stirring. Once everything is in the pot, it is left to simmer till ready. This makes a really good vegetarian dish. The taste is very clean and the sweetness comes from all the vegetables. And I am glad that even Mister gave it a thumbs up!
Do you have a dessert recipe that uses barley? Please share!
RT @jeroxie: New blog post – Daring Cooks Challenge – Pumpkin, carrots and barley risotto http://jeroxie.com/addiction/daring-cook... #daringcooks #dcc #risotto
Barley risotto, very exotic. It saddens me that the barley does not require the constant attention. I find the risotto making process really enjoyable.
Mark @ Cafe Campana´s last blog ..Salad Trading Scheme – Fattoush
A beautiful, colourful, healthy and delicious meal in a bowl. I love it. That would make a lovely lunch.
MaryMoh´s last blog ..Sweet Potato And Cajun Roast Stir Fry
Ooh, this is being made for dinner very very soon.
I was actually planning on making barley risotto next week.
Your dish looks awesome. Are we on the same thinking mode? I was also planning to make a barley dessert but I have to do other things first. 
I’ll be waiting for you. heh 
I have tried barley risotto in one of the fancier restaurants in Sydney – it was fantastic – tasted slightly nutty and very moreish! Never found out how they made it so your post was great as it gave me some idea!
Trissa´s last blog ..Ad Hoc’s Creamed Summer Corn Steals The Show
risotto, love this one! Haven’t had barley in dessert but love it hot winter soups!
Adrian @ Food Rehab´s last blog ..Breakfast indigestion: Porgie + Mr Jones, Mr Tulk and Snow Pony
I love seeing all the different risottos out of this weeks challenge! I think that yours is definitely the most colorful – looks delicious!
the wicked noodle´s last blog ..guinness corned beef and cabbage
WOWOWOW the colour of that final photograph is amazing well done and I like the idea of using bits and pieces of veggies to make the stock. And the finished risotto Pumpkin, carrot and barley sounds heavenly. Bravo and cheers from Audax in Sydney Australia.
Audax Artifex´s last blog ..March 2010 Daring Cooks’ Risotto
I’d never thought of using barley in risotto. This would be particularly handy if you were in the mood for risotto after a cruelly taxing pump session and had no arm strength left
Conor @ HoldtheBeef´s last blog ..It’s a rocky road to brownie town
Barley risotto sounds very unique and delicious, great with the addition of pumpkin!
5 Star Foodie´s last blog ..Alcapurrias: Puerto Rican stuffed fritters
Very creative take on the challenge! It looks great =D.
Lauren´s last blog ..Vegetable Stock & Risotto for Daring Cooks
Healthy one dish meal, full of fiber.
Cheah´s last blog ..Prawn Fritters
I am all over this dish! Looks fantastic!
Trix´s last blog ..Eureka Beet Salad
So interesting that you took barley for the risotto. Good job on the challenge!
ap269´s last blog ..The Daring Cooks’ Challenges 03/10: Risotto
RT @jeroxie: Daring Cooks Challenge (Mar’10) Pumpkin, carrot and barley risotto http://jeroxie.com/addiction/daring-cook...
RT @jeroxie: Daring Cooks Challenge (Mar’10) Pumpkin, carrot and barley risotto http://jeroxie.com/addiction/daring-cook...
Oh this is such a yummy, healthy recipe! definitely bookmarking it.
Sook @ My Fabulous Recipes´s last blog ..Oven Baked Samosas
Your risotto looks like HEAVEN!!! Restaurant quality … or maybe even better. Wow. Be careful not to use china barley. The taste & smell are very different from pearl barley that you used. When I think of barley, I think of wintermelon soup and fu chok tong sui (beancurd skin soup). Haha!
The Little Teochew´s last blog ..Banana Breakfast Muffins
Oh Yes! Great idea. Must make and also with ginko.
The colour of your risotto dish is very bright and vibrant. Love it…
I also like barley. These little cute things are versatile, good for being served in hot or cold, cooked in sweet or savory dish.
Christine@Christine’s Recipes´s last blog ..Stewed Pork Ribs with Lemon and Champagne
Not shabby at all Penny – it’s beautiful! I haven’t tried pearl barley for risotto but I think I just might next time I am out of arborio! Lovely colours!
Mardi @eatlivetravelwrite´s last blog ..Daring Cooks March – Risotto
very colorful barley risotto and super healthful too!
Mmm, I was debating doing a barley risotto – this turned out so nicely! Congrats!
Now I HAVE TO try it!
Lindsay´s last blog ..Chocolate Almond “Soft Serve” Ice Cream
Penny, You’re so diligent with posting that I can’t keep up! Just finished reading all the ones I missed. I love this recipe especially. My mom uses barley with mung bean soup all the time and i love the nutty flavor of it. It must complement the warmness of the carrot and pumpking so well!
Shelly @ Experimental Culinary Pursuits´s last blog ..Sophisticated Simplicity: Spinach Artichoke Party Squares
This is a great looking risotto. Perfect for those meatless nights.
Devona´s last blog ..March Daring Cooks:Risotto
I’m a big fan of barley, but i would have never thought to make risotto with it… I will have to give it ago
beautiful photos too!
Rochelle (Acquired Taste)´s last blog ..Lemon Risotto – A Daring Cooks Challenge
Thanks everyone for their support and comments. I have a new risotto favourite for mid week when work gets a little crazy!
xoxo jeroxie <3
[...] from doing. Does using mirin and sake make this dish Japanese? Hell no! Mister and I loved the pumpkin, carrot and barley risotto that I made awhile ago. And risotto is such a typical vegetarian fallback dish. There is almost [...]