Barley Risotto (South Beach Diet Phase 2)
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
4 1/2 cup servings
- Serves:
- 4
ingredients
- 3 cups low sodium chicken broth
- 2 teaspoons extra virgin olive oil
- 1 small onion, thinly sliced
- 1⁄2 cup pearl barley
- 1⁄4 cup fresh grated parmesan cheese
- 1⁄4 teaspoon salt
- fresh ground black pepper
directions
- In a medium saucepan, bring broth to a simmer; remove from heat and cover to keep warm.
- Meanwhile, in a second medium, heavy bottomed saucepan, heat oil over medium heat. Add onion and barley; stir to combine. Reduce heat to low and cook, stirring occasionally, until onion is softened and barley is lightly toasted, about 5 minutes.
- Add a third of the broth, bring barely to a simmer, and cook over low heat, stirring occasionally until brother is almost absorbed, about 12 minutes.
- Repeat with next third of broth, and then with the final third. Remove pan from the heat and sit in the Parmesan, salt, and pepper to taste.
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RECIPE SUBMITTED BY
Lizzie_Rodriquez
United States