Vegetable Barley Risotto
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 cups
Chicken Broth1 cup
Canola Oil450 g
Pearl Barley (bag)1
Bay Leaf1 clove
Garlic (chopped)1 cup
Unsalted Butter (whole)Directions:
1
Bring chicken broth to a simmer
2
In a separate large saucepan on an adjacent burner, heat the oil and add barley
3
Lightly saute: you actually are toasting the barley
4
Add vegetables to the barley and saute them until translucent
5
Add bay leaf and garlic
6
Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley
7
As the mixture absorbs the broth, ladle more into the pot
8
When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy
9
Add butter as the last step for more flavor and creaminess to risotto