Savoy cabbage with goat’s cheese and barley risotto
Savoy cabbage with goat’s cheese and barley risotto

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, savoy cabbage with goat’s cheese and barley risotto. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Savoy cabbage with goat’s cheese and barley risotto is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Savoy cabbage with goat’s cheese and barley risotto is something which I have loved my whole life. They’re fine and they look wonderful.

Our Rice Is Blended With Four Cheeses to Make Delicious, Creamy Gluten Free Risotto. Knorr® Selects™ Sides Are Made Without Any Artificial Flavors Or Preservatives. Great recipe for Savoy cabbage with goat's cheese and barley risotto. Easy but very tasty vegetarian dinner from seasonal autumn/winter vegetables.

To begin with this recipe, we have to prepare a few ingredients. You can have savoy cabbage with goat’s cheese and barley risotto using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Savoy cabbage with goat’s cheese and barley risotto:
  1. Get Olive oil for frying
  2. Take 1 Savoy cabbage
  3. Get 300 g brussels sprouts
  4. Prepare 1 Onion
  5. Take 2 Garlic cloves
  6. Take 100 g Pearl barley
  7. Take 3 tablespoon Plain flour
  8. Make ready 400 ml Whole milk
  9. Get 200 ml White whine
  10. Get 100 g Sun-dried tomatoes drained
  11. Get 100 g Taleggio cheese
  12. Take 100 g Goat’s cheese
  13. Make ready Bunch fresh basil
  14. Get 50 g Parmesan

Line each cup with a drained cabbage leaf, leaving some of the cabbage leaf extending over the edge. Fill the cups with the cooked barley risotto and cover with the overhanging cabbage. Use the plastic wrap to remove the stuffed cabbage from the cup. Savoy cabbage with goat's cheese and barley risotto Easy but very tasty vegetarian dinner from seasonal autumn/winter vegetables.

Steps to make Savoy cabbage with goat’s cheese and barley risotto:
  1. Clean and halve the Brussels sprouts, cut the cabbage to quarters and chop the onion basil and drained sun-dried tomatoes. Preheat the oven for 220C.
  2. In a large pan or casserole dish fry the cabbage and the sprouts for about 3minutes. Set aside.
  3. Reduce heat add a little bit more oil and fry the onion until soft. Add the garlic and pearl barley and fry them for another 3-5 minutes.
  4. Stir in the flour and cook for another minute. Add the white wine, turn the heat up and bubble for a minute. Reduce the heat and add the milk and stir it until creamy. Simmer it for 20 minutes stirring every so often until the barley soften.
  5. Add the sun-dried tomatoes, basil, taleggio and goat’s cheese. Stir it until the cheese melt.
  6. In a oven proof dish (or in your casserole dish) put the risotto on the bottom and arrange the cabbage and sprouts on the top. Sprinkle the Parmesan on the top and bake it for 25-30 minutes. I also kept it covered in the first 10 minutes of baking.

Use the plastic wrap to remove the stuffed cabbage from the cup. Savoy cabbage with goat's cheese and barley risotto Easy but very tasty vegetarian dinner from seasonal autumn/winter vegetables. Velvety and nutty textured this is the comfort that the creeping of Autumn is calling for. It's deeply savory, it's salty and it's brightened with parsley and a breath of lemon juice. Let's give rice a run for it's money!

So that is going to wrap it up with this special food savoy cabbage with goat’s cheese and barley risotto recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!