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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Barley makes a great Risotto! Creamy goodness I eat it as a staple in My low glycemic index lifestyle. Ingredients:
4 cups chicken stock or low-sodium broth |
2 tablespoons extra-virgin olive oil |
1 medium onion, cut into 1/4-inch dice |
1/4 teaspoon thyme |
1 cup pearled barley (7 ounces) |
1/2 cup freshly grated parmigiano-reggiano cheese, plus more for serving |
4 tablespoons unsalted butter, softened |
kosher salt |
freshly ground pepper |
Directions:
1. 1.In a medium saucepan, bring the chicken stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
2. 2.In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes. Add the barley and cook, stirring, for 2 minutes. Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time and stirring until it is nearly absorbed between additions. The risotto is done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes. Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with salt and pepper. Serve at once, passing more cheese at the table.
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