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Recipes

Guinness, Bacon, Cheddar,

and Barley Risotto
Posted by dennistheprescott on May 6, 2020 in
Uncategorized | No Comments

Weeknight Comfort = Bacon, Cheddar,

Barley, & Guinness Risotto. Yes Please!
Cheesy, Soul-Warming, Pantry-Friendly, Malt-
Kissed Happiness. This recipe takes
advantage of cost-effective, easy to source
ingredients with an extra kiss or Irish
goodness. Guaranteed to Please. Recipe
Link In Profile. Slainte, friends. Stay healthy
and safe. #ad

Guinness, Bacon, Cheddar, and Barley

Risotto

Makes 4 to 6 servings

8 rashers of smoked bacon, thinly chopped

2 tablespoons olive oil

1 large Spanish onion, finely diced

3 celery stalks, finely diced

4 garlic cloves, minced

½ cup Guinness Draught

1 ¼ cups pearl barley

8 cups chicken stock

2 tablespoons butter

1 cup aged cheddar cheese, grated on a

microplane

¼ cup finely diced green onions

Sea salt and cracked black pepper

1. Pour the chicken stock in a large saucepan and

bring to a gentle simmer over medium-low
heat.

2. Meanwhile, in a large high-sided skillet fry the

bacon until crispy and golden brown. Remove
the bacon with a slotted spoon, then remove
half of the bacon fat. Pour in 2 tablespoons of
olive oil, then add the onion and celery, and
season with a pinch of sea salt. Cook, stirring
often, until the veggies have softened (about 5
– 7 minutes). Stir in the garlic and cook for 30
seconds.

3. Stir in the barley and continue cooking, stirring

constantly, for 3 minutes until the grains are
well coated in oil and slightly toasted.

4. Pour in the Guinness Draught and continue

stirring as the barley quickly absorbs the liquid.
Begin adding the chicken stock, about ½ cup at
a time, stirring constantly to allow each addition
of liquid to absorb into the barley before
adding more. Keep a close watch so the barley
never becomes dry. It takes all of your
attention. And it’s completely worth it.

5. Continue stirring in the stock until the risotto is

tender and super creamy. It will take about 45
minutes, but give the barley a taste to know for
sure when it’s done.

6. Stir in the butter, cheese, and green onions, the

reserved crispy bacon, then hit the risotto with
a generous pinch of cracked black pepper.
Serve immediately. Delicious!

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