Barley "Risotto" Carter
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
55
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Onion (finely chopped)2 tbsps
Unsalted Butter3 cups
Chicken Broth1 cup
Water1 cup
Pearl Barley1 cup
Pea (frozen, thawed)2 tsps
Lemon Zest (freshly grated)Directions:
1
In a large heavy saucepan cook onion in butter over moderate heat, stirring, until softened
2
Add 2 cups broth, water, and barley and simmer, covered, until most of liquid is absorbed and barley is al dente, about 30 minutes
3
Gradually add remaining cup broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until absorbed
4
Stir in remaining ingredients and remove pan from heat
5
Season "risotto" with salt and pepper
6
In a large heavy saucepan cook onion in butter over moderate heat, stirring, until softened
7
Add 2 cups broth, water, and barley and simmer, covered, until most of liquid is absorbed and barley is al dente, about 30 minutes
8
Gradually add remaining cup broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until absorbed
9
Stir in remaining ingredients and remove pan from heat
10
Season "risotto" with salt and pepper