Wednesday, June 13, 2012

Barley Risotto

This recipe came from my sister, I have no idea where she got it from and what modifications she did, but it is fantastic.

The only thing I think I would change next time would be to reduce the amount of oil, maybe 2 tablespoons instead of 1/4 cup?  Thoughts?  This was my first time ever making any version of risotto, do I really need that much oil? 

Barley Risotto

4 cups low sodium chicken broth
1 1/2 - 2 cups white wine
1/4 cup olive oil
1 cup pearl barley
1 small onion, diced
2 garlic cloves, crushed
1/4 cup grated Parmesan cheese
Salt & pepper to taste
Fresh parsley

Combine chicken broth and wine in a pot, bring to a boil, reduce heat to keep simmering.

Heat oil in a heavy bottomed pot, saute the barley until lightly toasted.  Add the onion and garlic and continue sauteing until the onion is transparent.
With the heat on medium, start adding your broth / wine 1/2 cup at a time.  Stir continually and add more broth once the previous 1/2 cup had been absorbed.
This will take you at least 30 minutes, barley should be al dente.  Taste and add salt and pepper as needed - keep in mind you are about to add Parmesan cheese (which is very salty).
Turn the heat off, add the Parmesan, stir and cover.  Let sit for 5 minutes.
Add fresh parsley and serve.

Yield: makes about 4 servings.

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