Photo: Lily Banse
Wild garlic barley risotto with breast of guinea fowl, curly kale and beer-poached onions
14 ingredients
30 min + 1 hr
Serves 4
openrecipes
Seek out seasonal wild garlic for the paste that flavours this barley ‘risotto’. Served with simply roasted guinea fowl and flavour-packed veg.
Estimated Nutrition (whole recipe, rough)
756
Calories
48g
Protein
37g
Fat
61g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.2 litres/2 pints 2fl oz chicken stock
- 250g/9oz pearl barley
- 400g/7oz wild garlic
- 50g/1¾oz grated parmesan
- ½ lemon
- , to taste salt
- 2 crowns of guinea fowl
- 100g/3½oz unsalted butter
- 500ml/18fl oz dark ale
- 3 small white onions
- 1 tbsp olive oil
- 25g/1oz butter
- 1 head kale
- 25g/1oz unsalted butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes