Pheasant and Pearl Barley Risotto
This rich and hearty Pheasant and Pearl Barley Risotto combines tender pheasant with the nutty texture of pearl barley, creating a comforting dish perfect for autumn meals. A flavorful twist on a classic risotto that is both filling and delicious.
Equipment
- large saucepan, or Dutch oven
- Wooden spoon
- chopping board,
- Knife
- ladle,
- Measuring spoons
Ingredients
- 2 pheasant breasts boneless and skinless, chopped
- 200 g pearl barley
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- 750 ml chicken stock
- 100 ml dry white wine
- 50 g butter
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- 50 g Parmesan cheese grated
- Salt and pepper to taste
Instructions
- Heat the olive oil and butter in a large saucepan or Dutch oven over medium heat.
- Add the chopped onion, garlic, carrot, and celery, and sauté for 5-7 minutes until softened.
- Stir in the chopped pheasant breast and cook for 5 minutes until lightly browned.
- Add the pearl barley and cook for another 2-3 minutes, stirring frequently.
- Pour in the dry white wine and allow it to cook off for 2 minutes.
- Gradually add the chicken stock, one ladleful at a time, stirring constantly and allowing the barley to absorb the liquid before adding more.
- Continue until the barley is tender, about 35-40 minutes.
- Stir in the thyme leaves, Parmesan cheese, and season with salt and pepper to taste.
- Serve warm, garnished with additional Parmesan if desired.
Notes & Wine Advice
Serving Tip:
Serve with a side of seasonal greens or a light salad to complete the meal.
Wine Advice:
Pair with a medium-bodied red wine, such as a Pinot Noir or a Merlot, to complement the flavors of the pheasant.
Nutrition values
Calories: 380 kcal | Carbohydrates: 35 g | Protein: 28 g | Fat: 14 g | Sugar: 6 g