Pearl Barley and Shallot Risotto

Preheat oven to 200C. Roast the shallots for 30-45 mins until they are soft to the touch and releasing caramel from their ends. Remove the skins from shallots, and puree the insides in a blender. If it needs it, add a little oil to help it blend. When smooth put to one side. Bring a large pan of salted water to the boil. Add barley, thyme and garlic to water and simmer for 10 minutes. Strain off and remove thyme stalks and garlic.

In a sauté pan put your barley and a little water. On a medium heat cook until the barley is soft with a little bite left. Add more water if necessary. Finish with shallot puree and very last minute with chopped herbs to taste.