Clam and pancetta barley risotto
Ingredients:
1/2 red onion, finely chopped
4 garlic cloves, finely chopped
1/2 tin baby clams, drained
200g pearl barley
1 tin chopped tomatoes
1 vegetable stock cube
100ml white wine
250ml water
black pepper
70g pancetta (or bacon, diced)
Method:
I cheated and threw it all in my slow cooker for a couple of hours on 'high' - so easy! But you could also cook in a sauce pan or in a casserole dish in the oven. Just check it every so often to check it's not drying out (add more water or wine if so!)
Serve with green veg.
