Recipe of Speedy Savoy cabbage with goat’s cheese and barley risotto

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We hope you got insight from reading it, now let's go back to savoy cabbage with goat’s cheese and barley risotto recipe. You can have savoy cabbage with goat’s cheese and barley risotto using 14 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Savoy cabbage with goat’s cheese and barley risotto:

1. Provide of Olive oil for frying.
2. Get 1 of Savoy cabbage.
3. Prepare 300 g of brussels sprouts.
4. You need 1 of Onion.
5. Provide 2 of Garlic cloves.
6. Provide 100 g of Pearl barley.
7. Take 3 tablespoon of Plain flour.
8. Use 400 ml of Whole milk.
9. Take 200 ml of White whine.
10. Prepare 100 g of Sun-dried tomatoes drained.
11. You need 100 g of Taleggio cheese.
12. Use 100 g of Goat’s cheese.
13. Provide Bunch of fresh basil.
14. Prepare 50 g of Parmesan.

Instructions 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..

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