Barley Risotto with Broccolini and Lemon
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A creamy risotto is traditionally made with Arborio rice but this one uses pearl barley instead of rice. It takes longer to cook, but you don't have to stand and stir it the entire time. Parsley, lemon zest and broccolini add fresh flavours.
1 tablespoon olive oil
1 large onion, diced
1 1/2 cups pearl barley
3 garlic cloves, crushed
5 cups reduced salt vegetable stock
2 bunches broccolini (tenderstem broccoli), roughly chopped
1/2 cup grated Parmesan cheese
1/3 cup chopped fresh parsley or snipped fresh chives
2 teaspoons freshly grated lemon zest
1/4 cup lemon juice
freshly ground black pepper, to taste
20 min › Cook:
45 min › Ready in:
1 hour 5 min
Heat the oil in a large heavy based saucepan over medium heat. Add onion and cook, stirring, until softened; about 3 to 4 minutes.
Add barley and garlic then cook, stirring for 30 seconds. Add stock and bring to the boil. Reduce the heat and simmer uncovered, stirring occasionally, until barley is tender; about 35 to 40 minutes.
Add broccolini, cover, cook 3 minutes. Remove risotto from the heat. Stir in Parmesan, parsley (or chives), lemon zest, lemon juice and pepper.
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