A delightful twist on a UCOOK fan favorite dish! Beautifully charred roasted leeks enrobed in a duxelles of mushrooms, crispy walnuts and fresh parsley, all sit atop a creamy cheesy barley risotto. Finished off with a sultana & sage-infused butter sauce, you’ll feel like a professional chef in your own kitchen!
French Flair Barley Risotto
French Flair Barley Risotto
with mushroom & walnut duxelles and sultana sage butter
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Button Mushrooms
- Celery Stick
- Celery Sticks
- Fresh Parsley
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- Leeks
- Pearled Barley
- Sultanas
- Vegetable Stock
- Walnut
- Walnuts
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Salt & Pepper
- Paper Towel
- Butter
LEEKS ON FLEEK
Preheat the oven to 200°C. Boil the kettle. Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 15-20 minutes until softened and charred. Place a pot over a medium heat. Once hot, toast the walnuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, finely chop and set aside.
MUSHIE MADNESS
Return the pot to a high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms for 3-5 minutes until soft and golden. In the last minute, add in ½ the grated garlic and fry for 1 minute until fragrant, shifting constantly. On completion, remove and place in a bowl. Mix ¾ of the chopped walnuts and ½ the chopped parsley through the mushrooms.
BEAUTIFUL BARLEY
Dilute the stock with 450ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, sauté the sliced celery for 2-4 minutes until soft. Stir in the remaining grated garlic and the barley. Fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the barley is al dente. On completion, remove from the heat and stir through ½ the grated cheese and a knob of butter. Cover to keep warm.
ASSEMBLE
When the leeks are done, top with the mushroom mixture, and the remaining grated cheese. Turn the oven to its highest temperature or the grill setting. Pop the tray back in the oven and grill for 3-5 minutes until the cheese is melted.
SAUCY SAGE
Place a pan over a medium-high heat with 40g of butter. Once foaming, add in the picked sage leaves. Fry for 1-2 minutes until crispy. On completion, remove the sage from the pan and drain on a paper towel. Add the sultanas to the sage-infused butter and return to the heat. Cook for 1 minute until plumped. Remove from the heat.
LET’S EAT!
Generously pile up the barley risotto. Lay over the loaded leeks and a drizzle of the sage-infused sultana butter. Sprinkle over the remaining walnuts, chopped parsley and sage leaves. Wow!
Leeks - 200g
Walnuts - 25g
Button Mushrooms - 125g
Garlic Clove - 1
Fresh Parsley - 4g
Vegetable Stock - 7,5ml
Celery Stick - 1
Pearled Barley - 100ml
White Wine - 30ml
Italian-style Hard Cheese - 50g
Fresh Sage - 5g
Sultanas - 15g
LEEKS ON FLEEK
Preheat the oven to 200°C. Boil the kettle. Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 15-20 minutes until softened and charred. Place a pot over a medium heat. Once hot, toast the walnuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, finely chop and set aside.
MUSHIE MADNESS
Return the pot to a high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms for 3-5 minutes until soft and golden. In the last minute, add in ½ the grated garlic and fry for 1 minute until fragrant, shifting constantly. On completion, remove and place in a bowl. Mix ¾ of the chopped walnuts and ½ the chopped parsley through the mushrooms.
BEAUTIFUL BARLEY
Dilute the stock with 900ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, sauté the sliced celery for 3-5 minutes, until soft. Stir in the remaining grated garlic and the barley. Fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the barley is al dente. On completion, remove from the heat and stir through ½ the grated cheese and a knob of butter. Cover to keep warm.
ASSEMBLE
When the leeks are done, top with the mushroom mixture, and the remaining grated cheese. Turn the oven to its highest temperature or the grill setting. Pop the tray back in the oven and grill for 3-5 minutes until the cheese is melted.
SAUCY SAGE
Place a pan over a medium-high heat with 60g of butter. Once foaming, add in the picked sage leaves. Fry for 1-2 minutes until crispy. On completion, remove the sage from the pan and drain on a paper towel. Add the sultanas to the sage-infused butter and return to the heat. Cook for 1 minute until plumped. Remove from the heat.
LET’S EAT!
Generously pile up the barley risotto. Lay over the loaded leeks and a drizzle of the sage-infused sultana butter. Sprinkle over the remaining walnuts, chopped parsley and sage leaves. Wow!
Leeks - 400g
Walnut - 50g
Button Mushrooms - 250g
Garlic Cloves - 2
Fresh Parsley - 8g
Vegetable Stock - 15ml
Celery Sticks - 2
Pearled Barley - 200ml
White Wine - 60ml
Italian-style Hard Cheese - 100g
Fresh Sage - 10g
Sultanas - 30g
LEEKS ON FLEEK
Preheat the oven to 200°C. Boil the kettle. Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened and charred. Place a large pot over a medium heat. Once hot, toast the walnuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, finely chop and set aside.
MUSHIE MADNESS
Return the pot to a high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms for 4-5 minutes until soft and golden. In the last minute, add in ½ the grated garlic and fry for 2 minutes until fragrant, shifting constantly. On completion, remove and place in a bowl. Mix ¾ of the chopped walnuts and ½ the chopped parsley through the mushrooms.
BEAUTIFUL BARLEY
Dilute the stock with 1L of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, sauté the sliced celery for 5-6 minutes, until soft. Stir in the remaining grated garlic and the barley. Fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the barley is al dente. On completion, remove from the heat and stir through ½ the grated cheese and a knob of butter. Cover to keep warm.
ASSEMBLE
When the leeks are done, top with the mushroom mixture, and the remaining grated cheese. Turn the oven to its highest temperature or the grill setting. Pop the tray back in the oven and grill for 5-6 minutes until the cheese is melted.
SAUCY SAGE
Place a pan over a medium-high heat with 80g of butter. Once foaming, add in the picked sage leaves. Fry for 1-2 minutes until crispy. On completion, remove the sage from the pan and drain on a paper towel. Add the sultanas to the sage-infused butter and return to the heat. Cook for 1 minute until plumped. Remove from the heat.
LET’S EAT!
Generously pile up the barley risotto. Lay over the loaded leeks and a drizzle of the sage-infused sultana butter. Sprinkle over the remaining walnuts, chopped parsley and sage leaves. Wow!
Leeks - 600g
Walnuts - 75g
Button Mushrooms - 375g
Garlic Cloves - 3
Fresh Parsley - 12g
Vegetable Stock - 22,5ml
Celery Sticks - 3
Pearled Barley - 300ml
White Wine - 85ml
Italian-style Hard Cheese - 150g
Fresh Sage - 15g
Sultanas - 45g
LEEKS ON FLEEK
Preheat the oven to 200°C. Boil the kettle. Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened and charred. Place a large pot over a medium heat. Once hot, toast the walnuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, finely chop and set aside.
MUSHIE MADNESS
Return the pot to a high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms for 5-6 minutes until soft and golden. In the last minute, add in ½ the grated garlic and fry for 2 minutes until fragrant, shifting constantly. On completion, remove and place in a bowl. Mix ¾ of the chopped walnuts and ½ the chopped parsley through the mushrooms.
BEAUTIFUL BARLEY
Dilute the stock with 1,5L of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, sauté the sliced celery for 5-6 minutes, until soft. Stir in the remaining grated garlic and the barley. Fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the barley is al dente. On completion, remove from the heat and stir through ½ the grated cheese and a knob of butter. Cover to keep warm.
ASSEMBLE
When the leeks are done, top with the mushroom mixture, and the remaining grated cheese. Turn the oven to its highest temperature or the grill setting. Pop the tray back in the oven and grill for 5-6 minutes until the cheese is melted.
SAUCY SAGE
Place a pan over a medium-high heat with 100g of butter. Once foaming, add in the picked sage leaves. Fry for 1-2 minutes until crispy. On completion, remove the sage from the pan and drain on a paper towel. Add the sultanas to the sage-infused butter and return to the heat. Cook for 1 minute until plumped. Remove from the heat.
LET’S EAT!
Generously pile up the barley risotto. Lay over the loaded leeks and a drizzle of the sage-infused sultana butter. Sprinkle over the remaining walnuts, chopped parsley and sage leaves. Wow!
Leeks - 800g
Walnuts - 100g
Button Mushrooms - 500g
Garlic Cloves - 4
Fresh Parsley - 15g
Vegetable Stock - 30ml
Celery Sticks - 4
Pearled Barley - 400ml
White Wine - 125ml
Italian-style Hard Cheese - 200g
Fresh Sage - 20g
Sultanas - 60g
Woolies Products in this dish
