Barley Risotto Recipes

Steps:

• Bring chicken broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and add barley. Lightly saute: you actually are toasting the barley. Add vegetables to the barley and saute them until translucent. Add bay leaf and garlic. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter as the last step for more flavor and creaminess to risotto.

Steps:

• In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

Steps:

• Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.
• Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.
• Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.

Steps:

• 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.

Steps:

• Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the chopped fennel, garlic, rosemary and a pinch each of salt and pepper. Cook, stirring occasionally, until the fennel is softened, about 5 minutes. Stir in the barley until combined.
• Add the chicken broth and 2 cups water. Bring to a simmer, then cover, reduce the heat to medium low and cook until the barley is tender but still a bit saucy, 8 to 10 minutes.
• Uncover and stir in the shrimp and peas. Cover and cook, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Remove from the heat and stir in the lemon zest and juice and the remaining 2 tablespoons butter until melted. Stir in the parmesan and 2 tablespoons fennel fronds; season with salt and pepper. Divide among bowls and top with the remaining fennel fronds.

Steps:

• Preheat the oven to 400°F.
• Wash and trim the beets, leaving a little of the stems intact so that you do not cut into the beets themselves. Wash the beet leaves and add them to the leafy greens for sautéing. Put the beets in a casserole dish with 3 tablespoons water. Cover tightly and roast until the beets are very tender, about 45 minutes. When cool, pull off and discard the skins and coarsely chop the beets. Put the beets in a bowl and mash them coarsely. Add the zest, lemon juice, 3 tablespoons of the olive oil, and a dash of salt. Mix well and set aside.
• Pour the stock into a pot and bring to a boil. Decrease the heat to a simmer.
• Heat a large soup pot over medium-high heat. Add the remaining 3 tablespoons olive oil, then the onion, and sauté until translucent, about 5 minutes. Remove the barley from the soaking water, then add the barley and garlic to the soup pot and sauté for 1 minute. Stir in the wine and cook until it has evaporated, about 2 minutes. Ladle a cup of stock into the risotto and stir until the liquid is absorbed. Repeat, adding the stock 1 cup at a time, until the barley is tender. This will take about 30 minutes. Reserve 1/4 cup of the stock to stir into the risotto at the very end.
• When the barley is tender, stir in all but a few tablespoons of the beets and cook for 1 minute. Turn off the heat and fold in 1 cup of the ricotta and the remaining 1/4 cup stock.
• To serve, put a cup of risotto on each plate and spoon a little olive oil on top. Top with the remaining ricotta and the reserved diced beets. Serve with the leafy greens, seasoning with pepper.

Steps:

• Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.
• Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.

Steps:

• In a saucepan, bring the broth to a boil. Cover and turn off the heat.
• Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low.
• Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed.
• Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs. (This should take about 30 minutes. You may have broth left over, or you may need to add more to get barley to desired consistency.)
• Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.
• Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.

Steps:

• In a large saucepan, heat oil over medium. Add barley and leeks; cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add wine; cook, stirring, until evaporated, about 5 minutes. Add the water and bring to a boil; add 1/2 teaspoon salt and season with pepper to taste. Reduce heat; simmer, stirring occasionally, until liquid has been absorbed, about 10 minutes.
• Add broth and continue to cook, stirring occasionally, until barley is tender and liquid is creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas and cook just until heated through. Remove from heat. Stir in parmesan and mint; season with pepper. Garnish with mint leaves, and serve.
• (Per Serving)
• Calories: 426
• Saturated Fat: 2.9g
• Unsaturated Fat: 7.6g
• Cholesterol: 8.8mg
• Carbohydrates: 62.4g
• Protein: 15.7g
• Sodium: 465mg
• Fiber: 15.5g

Steps:

• Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
• Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
• Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
• Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.