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

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, savoy cabbage with goat’s cheese and barley risotto. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Savoy cabbage with goat’s cheese and barley risotto is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Savoy cabbage with goat’s cheese and barley risotto is something which I’ve loved my entire life. They are nice and they look wonderful.

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

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

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