Simple Way to Make Super Quick Homemade Savoy cabbage with goat’s cheese and barley risotto

Savoy cabbage with goat’s cheese and barley risotto.

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, savoy cabbage with goat’s cheese and barley risotto. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Savoy cabbage with goat’s cheese and barley risotto is one of the most popular of current trending meals in the world. It's enjoyed by millions every day. It is easy, it's quick, it tastes yummy. Savoy cabbage with goat’s cheese and barley risotto is something which I have loved my entire life. They're fine and they look wonderful.

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

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

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

So that's going to wrap this up with this exceptional food savoy cabbage with goat’s cheese and barley risotto recipe. Thanks so much for reading. I am confident you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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