Barley risotto with pulled pork, fennel and chard

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Meat mains

Barley risotto with pulled pork, fennel and chard

Main Serves 2 55 min
Our Italian style pulled pork is packed with fennel, herb and garlic flavours. A little goes a long way, so it's good for adding to this veg-packed risotto. You could use spinach leaves instead of chard, or shredded and blanched spring or summer greens.

Cook's notes

No pulled pork? Try leftover cooked roast pork and add a little more garlic and fennel seeds to the dish.


  • oil for frying e.g. sunflower or light olive
  • 1 leek, finely shredded or 1 onion, peeled and finely diced
  • 1 head chard, white stalks and green leaves separated, stalks finely diced
  • 1 fennel bulb, trimmed and finely diced (save any green leafy fronds)
  • 2 garlic cloves, peeled and finely chopped or crushed
  • ½ tsp ground fennel seeds
  • 1 tsp dried thyme or mixed herbs
  • 350g pearl barley
  • 2 litres chicken or veg stock
  • 1 pack Riverford Italian style pulled pork
  • 50g Parmesan, grated
  • salt and pepper


Prep time: 10 min
Cooking time: 45 min
  • Step 1

    Heat 2 tablespoons of oil in a heavy-based pan. Add the leek or onion, chard stalks and fennel. Fry on a low heat for 15 minutes, stirring now and then, until all the veg has softened.
  • Step 2

    Meanwhile, bring a pan of water to the boil. Add the chard leaves and boil for 2-3 minutes to wilt them. Drain, refresh in a bowl of cold water, drain again and squeeze the leaves to remove excess liquid. Chop up the leaves.
  • Step 3

    After 15 minutes, add the garlic, ground fennel and dried herbs to the softened veg. Stir for 2 minutes.
  • Step 4

    Add the barley and 1 ½ litres of stock to start with. Season with a little salt and pepper. Bring up to a low boil and cook for approx 25 minutes, until the barley is tender NB it will still have some bite. If needs be, top up with a little more stock to stop it drying out.
  • Step 5

    Stir in the pulled pork, chard leaves and parmesan. Check the seasoning before serving.

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