This competition is now closed

Smoked ham hock and barley risotto primavera

Name: Smoked ham hock and barley risotto primavera
Total time: 3 h
Ingredients: smoked ham hock 1, soaked overnight if needed; carrot 1; unsalted butter 100g, diced; onions 3 medium, 2 finely diced; garlic 2 cloves; thyme a sprig, finely chopped; risotto rice 200g; pearl barley 200g; peas 150g; broad beans 150g, double pod if you like; asparagus spears 6, sliced on an angle; spring onions 4, sliced on an angle; green beans 20, cut into short lengths; mascarpone 100g; parmesan 85g, grated

3 hours + cooling
serves 6
Easy

The best recipe for slow-cooked risotto primavera. First cook the ham hock then shred the meat and create this indulgent (but quite easy) barley risotto. The spring veg work a treat with the ham. Worth every bit of effort

December 19, 2014 at 2:32 pm

Try this ham hock risotto primavera then check out more risotto recipes, such as our classic seafood risotto.

Ingredients

smoked ham hock 1, soaked overnight if needed
carrot 1
unsalted butter 100g, diced
onions 3 medium, 2 finely diced
garlic 2 cloves
thyme a sprig, finely chopped
risotto rice 200g
pearl barley 200g
peas 150g
broad beans 150g, double pod if you like
asparagus spears 6, sliced on an angle
spring onions 4, sliced on an angle
green beans 20, cut into short lengths
mascarpone 100g
parmesan 85g, grated

Method

Step 1

Put the ham hock into a pot full of clean, cold water with the carrot and halved onion.
Step 2

Bring to a simmer and cook for 2½ hours, skimming the surface now and again. Top up the pan with water if needed.
Step 3

Melt the butter in a heavy pan and add the onion, garlic and thyme. Cook until softened but not coloured.
Step 4

Add the rice and the pearl barley and cook for a couple of minutes until coated in the butter. Gradually add the stock from the ham and vegetables, stirring throughout. After about 15-20 minutes of stirring and simmering you will have used nearly all of the stock. Taste your risotto and if you are happy with the texture, take the risotto off of the stove but keep it close.
Step 5

Boil a pan of water and blanch all the green veg apart from the spring onions for 30 seconds. Drain and tip into the risotto.
Step 6

Put the risotto back over a moderate heat and stir in the vegetables, spring onions and ham and let everything heat through and season. Stir in the mascarpone and the grated parmesan and serve.