Barley Risotto

This is a great side dish, fairly easy to make, healthier than regular risotto but so good! Maybe even better than regular risotto.

This recipe is a base recipe and you can add in different veggies to change it up, or it is great just as it is.

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Barley Risotto

Ingredients:

 

  • 2 cups chicken broth or vegetable broth (I usually use almost double that)
  • 1 cup dry white wine
  • ¼ cup olive oil
  • 1 cup pearl barley
  • ½ medium onion, diced
  • 2 garlic cloves, crushed
  • ¼ cup Parmesan cheese, grated
  • Salt and pepper to taste
  • ¼ cup fresh parsley chopped

Method

  1. Combine chicken broth and wine and heat until simmering.
  2. Heat oil in a heavy bottomed pot, sauté barley until slightly toasted, about 5 minutes.
  3. Add onion and garlic, cook until transparent.
  4. Add the stock and wine half a cup at a time, stirring until all the liquid has been absorbed, about 30 minutes.
  5. Barley should be al dente.
  6. Turn heat off, and stir in the parmesan.
  7. Place lid on the pot and let sit for about 5 minutes.
  8. Season with salt, pepper and parsley.

 

 

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