Recipe: Bacon Barley Risotto with Kale

BACON BARLEY RISOTTO WITH KALE

5 strips bacon, finely chopped
1 large yellow onion, diced
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 (11 ounce) box quick barley
4 cups (1 quart) chicken broth, divided use
2 tablespoons olive oil
2 red bell peppers, cored, seeded and cut into thin strips
1 bunch kale, tough stalks discarded, coarsely chopped
Salt and ground black pepper (to taste)
1 (4 ounce) log goat cheese, crumbled

Arrange several layers of paper towels in a plate, then set near the stove. In a large, deep skillet over medium-high heat, cook the bacon until crisp, about 6 to 7 minutes. Use a slotted spoon to transfer the bacon to the paper towels. Leave the rendered bacon fat in the skillet.

Return the skillet to medium-high heat. Add the onion, garlic and red pepper flakes. Saute until the onion just begins to soften, about 4 minutes.

Add the barley and cook, stirring constantly, for 2 minutes. Add 1 cup of the chicken broth and cook, stirring frequently, until the liquid is absorbed, about 4 minutes.

Repeat this process with the remaining 3 cups of broth, adding 1 cup at a time and cooking, stirring often, until absorbed. When the final cup is nearly absorbed, remove the pan from the heat, cover and set aside.

In a second large skillet over medium-high, heat the olive oil. Add the bell peppers and saute until just soft and lightly browned, about 5 minutes.

Add the kale and bacon, then saute until the kale just wilts, about 4 minutes. Season with salt and pepper. Transfer the kale mixture to a serving platter, or divide it among 6 serving plates.

Uncover the barley and stir in the goat cheese. If needed, season with salt and pepper. Mound the barley risotto over the kale mixture. Serve immediately.

Makes 6 servings
Source: The Associated Press