Monday, June 8, 2020

Pearl Barley Risotto with Lemon, Parsley & Parmesan

Barley replaces rice in this tasty twist on the Italian classic. With a chewy texture and lovely nutty flavour, barley is a delicious whole grain that can be used in a number of ways beyond the classic Beef and Barley Soup. It is also a nutritious and healthy choice. Low in fat, but high in fibre with a number of trace minerals such as selenium, manganese and phosphorus, this delicious Barley Risotto with its nutty undertones, provides the perfect backdrop for lemon zest, minced parsley and fresh grated parmesan cheese. It's a keeper.

Pearl Barley Risotto
Serves 4

3 cups vegetable broth
3/4 cup pearl barley
1/4 cup finely chopped onion
1 tsp olive oil
1 garlic clove, minced
1/2 cup white wine or additional water
3 tbsp minced fresh parsley
2 tsp grated lemon zest
1/4 cup grated Paremsan cheese

In a small saucepan, bring the broth to a simmer, and keep hot. In another small saucepan over medium-high heat, cook and stir the pearl barley for 2-4 minutes or until lightly browned, then transfer to a small bowl. In the same saucepan, sauté the onion in oil for 2 minutes. Add the garlic and sauté 1 minute longer or until the onion is tender. Stir in the barley and wine, then cook and stir until all of the liquid is absorbed. Add the hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until the barley is almost tender and creamy, about 45 minutes. Add the parsley, lemon zest and grated cheese, and stir until heated through. Serve immediately.

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