Monday, October 18, 2010

Barley risotto

Made the same way as regular risotto, but with pearled barley instead of rice!

Saute a finely chopped onion (or a couple shallots) in olive oil until translucent. Add a cup of pearled barley (or arborio rice), stir, and cook an additional minute. Deglaze with a little white wine. Add chicken broth (or veggie broth), a little at a time, until the barley is cooked through and most of the liquid is gone. Add a handful or two of freshly grated parmesan, stir, and serve.

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