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Pearl Barley Risotto with silverbeet

Ingredients
3 shallots, finely diced
1 carrot, finely diced
1 stick of celery, finely diced
3 tbsp (45ml) olive oil
150g (5.3 oz) pearl barley
1L chicken stock
8 sprigs of lemon thyme
2 bay leaves
half a bunch of silverbeet, whites finely chopped and green shredded

Method
1. In a large pan over mediumhigh heat, add the olive oil, shallots, and carrots with a generous pinch of salt. Sauté for 4 minutes, then add the celery and cook for 1 more minute.
2. Add the pearl barley, stir well, and toast for 34 minutes before adding the chicken stock, thyme, and bay leaves. Stir well and simmer for 45 minutes, stirring every 56 minutes to prevent sticking.
3. If the barley absorbs all the liquid before it's fully cooked, add more stock or water as needed.
4. Sauté the white part of the silver beet and a little bit of olive oil with a big pinch of salt and set aside.
5. 6 minutes before the risotto is done, stir in the finally cut green part of the silver beet along with the cooked whites and a small knob of butter, stir through well and serve.


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