barley risotto

"this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by The 500 Chef photo by The 500 Chef
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Susiecat too photo by Susiecat too
Ready In:
55mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • in olive oil, saute onion and garlic until softened.
  • add mushrooms, cook until browning.
  • add barley and cook for 5 minutes until lightly toasted.
  • add white wine, add 3 c stock, tomato, salt& pepper.
  • bring to boil, cover and simmer 25 minutes, stirring occasionally.
  • add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

Questions & Replies

  1. Do I have to boil the barley first? Or put it in raw?
     
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Reviews

  1. Oh My gosh , This is really good Risotto, We love barley but had never had it fixed this way. It does make a lot for two or three people. Will have a good lunch. Recipe is a Keeper, thank you Chia.
     
  2. I enjoyed the varying tastes and textures in this. This was also the first time I have eaten barley as a main ingredient-usually I have used it as a complement to soups and stews. This was a nice change and was quite enjoyable. Thanks!
     
  3. This recipe is flawless. I've made this a coup times now and it impresses everytime. I sometimes sub a few ingredients but it's always on point and very easy to remember. Thank you. Making it as I type.
     
  4. Just made it. Fabulous recipe and better than I had at most restaurants. To solve the non creminess I added fresh shredded parmesean and splahses of chicken stock. However there are way too many peas in this recipe. I kinda knew that because there is almost equal peas to barley. It tasted so much like peas it actually took away the true flavor. Next time I will use only 1/4 cup or none at all.
     
  5. Absolutely loved this recipe. Easy to make, inexpensive, adaptable, and excellent! I only made half the recipe since it makes a lot.
     
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Tweaks

  1. Reduce the amount of peas
     
  2. delicious! i used veggie stock, a carrot instead of mushrooms and pecorino romano which gave it amazing flavor. ill definitely be making this again.
     

RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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