Barley Risotto

Name: Barley Risotto
Ingredients: 3 cups chicken broth; 3/4 cup medium pearl barley; 1/4 cup finely chopped onion; 1 teaspoon olive oil; 1 garlic clove, minced; 1/2 cup white wine or additional water; 3 tablespoons minced fresh parsley; 2 teaspoons grated lemon zest

8 ingredients

3 steps

Ingredients

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or additional water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

Directions

1

In a small saucepan, bring broth to a simmer; keep hot.
2

In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed.
3

Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.