Bacon Barley Risotto

I recently made my first barley risotto and it was delicious BUT a lot of time. I guess all risotto is really about patience and paying attention to the food. In the end, it was worth it but if you are hungry, I wouldn't suggest it. It's a better choice for a Saturday or Sunday afternoon meal. One of the other things I liked about it was that it was very healthy. I found that I had to add a lot of water or broth then the recipe called for which could have been because I didn't have a lid on the pan or that I used pearl barley.

I got the recipe from Michael Smith's, Chef at Home show.

Yum Factor: 8.5/10

Difficulty Factor: 9/10

Here's the recipe:

Ingredients:

4 or 5 cups of chicken broth (I used probably more like 8 cups of broth since I didn't have a lid to my frying pan)
4 slices bacon, thinly chopped (I used back bacon which was still good)
2 onions, peeled and chopped
6 cloves garlic, chopped
1 cup barley, pearl or pot
Salt and pepper

1 bunch chives or parsley, chopped (I used chives but will try parsley next time)

Directions

1. In one pot heat the broth to a gentle simmer.
2. In another pot fry the bacon over medium-high heat, until crisp and golden brown.
3. Add the onions and garlic and sauté until soft and golden.
4. Add the barley and stir for a few moments until well coated with bacon fat and heated through.
5. Add 1 cup or so of the hot chicken broth and stir until it is fully absorbed. Continue to add broth, 1 ladle-full at a time, letting it absorb fully before adding the next ladle.
6. Continue simmering until the barley is tender.
7. Season to taste with salt and pepper. Stir in a handful of your favourite herbs.