Diane’s Fresh Herb & Lemon Barley “Risotto”

Diane’s Fresh Herb & Lemon Barley “Risotto”

Ingredients:

  • 1 tablespoon olive oil
  • 1 clove garlic (minced)
  • 1/2 cup celery (diced)
  • 1/4 cup shallots (diced)
  • 2 cups uncooked pearl barley
  • 5 cups low sodium chicken or vegetable broth
  • 1 cup white wine
  • 1/4 cup fresh flat-leaf parsley (finely chopped)
  • 1/4 cup fresh rosemary (finely chopped)
  • 1/4 cup fresh thyme leaves (finely chopped)
  • Zest of 1 lemon plus 1 teaspoon juice
  • 1 teaspoon kosher salt
  • Lots of freshly grated black pepper
  • 1/2 cup grated fresh Parmigiano-Reggiano cheese plus additional shaved for garnish

Step-by-Step Directions:

  1. Heat oil in a large, heavy saucepan over medium-high heat.
  2. Add garlic, celery & shallots; sauté about 3 minutes or until shallots are translucent.
  3. Add barley, stir to coat with mixture.
  4. Add 4 cups broth, wine and water, stir and bring to a boil.
  5. Cover, reduce heat, and simmer until most of liquid is absorbed, about 30 minutes.
  6. Remove from heat and stir in remaining ingredients. Add additional broth if needed.
  7. Season to taste with salt and pepper.
  8. Garnish with shaved Parmigiano-Reggiano cheese
  9. ENJOY!
http://www.dianehenderiks.com/dianes-fresh-herb-lemon-barley-risotto/

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *