Published: January 05, 2009 10:02 am      

On Deadline: Barley gets boost from bacon

Risotto recipe is fast, tasty, still pretty healthy

Despite breaking all the "rules" of risotto, this bacon and barley version is intensely delicious.

It starts by ditching the rice in favor of quick barley, a commmon soup ingredient that takes just 10 minutes to cook. Barley has a chewier and in some ways more satisfying texture than the traditional arborio rice called for by most recipes.

To lend deep savory flavor to this risotto, the butter normally used to saute the onion (and often to briefly toast the rice) is replaced with bacon fat. No, it's not the leanest thing in the world. But it is good.

You get the bacon fat by first cooking several strips of bacon. The cooked bacon is removed from the pan, then later added to kale, which is briefly wilted to create a delicious green bed on which to serve the risotto.

If you'd rather lighten up this dish, you could use just one slice of bacon and a bit of olive oil. The flavor won't be as intense, but you'll still be able to appreciate the taste.

Many risotto recipes also call for heating the broth before adding it to the rice. As long as your broth is at room temperature, this isn't necessary for this version.

The goat cheese stirred in just before serving lends a wonderful creamy counterpoint to the bacon. The more traditional (and more flavorful) Parmesan cheese would compete too much with the bacon. Grated cheddar also would work.

Bacon Barley Risotto with kale

5 strips bacon, finely chopped

1 large yellow onion, diced

4 cloves garlic, minced

1/4 t. red pepper flakes

11-oz. box quick barley

4 c. (1 qt.) chicken broth, divided

2 T. 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

4-oz. 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 between 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.

Nutrition information per serving (values are rounded to the nearest whole number): 372 calories; 120 calories from fat; 13 g fat (5 g saturated; 0 g trans fats); 16 mg cholesterol; 51 g carbohydrate; 16 g protein; 12 g fiber; 789 mg sodium.