Home > Recipes > Pearl barley and fennel risotto with fresh snapper

Pearl barley and fennel risotto with fresh snapper
( SERVES 2 )

Bite

Photo by Tamara West

4.0 / 5 FROM 2

A nice piece of fresh fish pan fried or steamed has to be one of life’s greatest culinary pleasures. A sensible serving size of protein is a good balanced way to finish the day. I like to serve this nutty and nutritious risotto as a base for any fish or seafood. Extra risotto can be frozen and reheated gently in the microwave.

For the risotto

7 Tbsp	Olive oil
1 cup	Mushroom, sliced
½ cup	Fresh fennel, diced small
½ cup	Onion, small diced
½ cup	Celery, small diced
1 tsp	Garlic, grated
½ cup	White wine
1½ cups	Pearl barley, washed in cold water
3 cups	Fish stock
1 Tbsp	Fresh thyme, chopped
1 Tbsp	Fresh rosemary, chopped
1 Tbsp	Fresh oregano, chopped
½ cup	Parmesan cheese, grated
4 Tbsp	Olive oil

For the fish

2 pieces	Fresh fish, 150g each
1 tsp	Salt
1 Tbsp	Rice bran oil
1 Tbsp	Spring onion, sliced

Directions

For the risotto, heat 1 Tbsp of the oil in a large frying pan and cook the mushrooms until caramelised, remove from the pan and keep on the side.
Place a further 2 Tbsp olive oil in the pan, add the diced vegetables and gently fry until lightly caramelised, add the garlic, then wine and simmer to reduce until wine has almost evaporated.
Add the barley and cover with hot stock. Cover with a lid and simmer for 30 minutes. At this stage all the stock will be absorbed into the barley.
Fold in the herbs, parmesan and remaining 4 Tbsp olive oil, season with freshly ground white pepper and extra salt if necessary.
Heat rice bran oil in a large frying pan. Season the fish with sea salt and cook until golden, turn over, remove from the pan and keep on the side.
Spoon risotto on to hot plates, place mushrooms on top and lastly fish.
Garnish with sliced spring onions.