Cheddar and Caramelized Onion Barley Risotto Recipe

Truly Grass Fed makes sustainable Irish cheddar cheeses and butters from cows living their best lives outside while roaming the green hills of Ireland. They believe in making products that are good for people, animals and the planet. The rich creamy yellow is because the cows are so healthy and you can truly taste a difference.

* Post may contain affiliate links.

The recipe is courtesy of Celebrity Irish Chef Catherine Fulvio has created her Irish twist on risotto with her cheddar and caramelized onion risotto recipe. It will make approximately 4 servings.

Image Credit: Catherine Fulvio for Truly Grass Fed.

Cheddar and Caramelized Onion Barley Risotto Recipe

2 tbsp Truly Grass Fed Salted Butter
1 onion, finely chopped
2 garlic cloves, finely sliced
300g / 10 1/2 oz pearl barley
100ml / 3 1/2 fl oz cider
1 tsp chopped thyme
1000ml / 33 3/4 fl oz chicken or vegetable stock
1 tsp Dijon mustard
120ml / 4 fl oz pouring cream
90g / 3oz Truly Grass Fed Natural Sharp Cheddar Cheese, grated
Salt and freshly ground black pepper

For the top

2 tbsp Truly Grass Fed Butter
100g / 3 1/2 oz cherry tomatoes on the vine

For the chive butter

100g / 3 1/2 oz Truly Grass Fed Butter, melted
5 tbsp roughly chopped chives
4 tbsp Truly Grass Fed Natural Sharp Cheddar Cheese, grated

Heat a large saucepan over a medium heat and add the Truly Grass Fed Butter. When the butter is foaming, add the onion, lower the heat and cook for 10 minutes, until the onion is caramelised and fully cooked. Add the garlic and pearl barley and stir well. Pour in the cider, add the thyme and simmer for 1 minute, stirring constantly.
Pour in all the stock, bring to the boil and turn down the heat to a low simmer for 30 to 35 minutes, stirring from time to time, until all the liquid has been absorbed and the barley is tender.

Stir in the in the Dijon mustard, cream and grated Truly Grass Fed Natural Sharp Cheddar Cheese and remove from the heat. Season with salt and freshly ground black pepper, to taste.

For the topping

Heat the Truly Grass Fed Butter in a frying pan over a medium heat. Add the cherry tomatoes, season with salt and freshly ground black pepper and sauté for about 7 to 8 minutes until they burst slightly. Remove from the heat.

For the chive butter

Place the chopped chives and melted Truly Grass Fed Butter into a blender and blend until smooth. Season with salt and freshly ground black pepper.

To serve

Ladle the barley risotto into bowls, sprinkle over a little Truly Grass Fed Natural Sharp Cheddar Cheese, spoon the cherry tomatoes on top and drizzle over some chive butter. Serve immediately.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!