Posted in Recipes

Barley Risotto

Barley risotto is one of my favorite comfort foods, and today I made it with carrots and green onions rather than the usual apple and mushroom. I unfortunately don’t have a super set recipe for this one since I eyeball everything in the pan and cook to taste. Try it out for yourself and enjoy!

  • 1 carrot, diced
  • 1 bunch green onions, chopped
  • 1/2 stalk celery, diced
  • 1 cup barley
  • 1 tbsp roasted garlic paste
  • 1-2 tbsp white wine or lemon juice
  • 1/2 – 1 quart stock or broth (I had some chicken stock I made earlier this week)
  • 1-2 tbsp butter
  • seasonings to taste (my stock is concentrated and flavorful, so I only ended up adding a pinch of salt and pepper)
  1. In a medium pan over medium heat, add in your veggies and your butter, and saute until soft.
  2. Add in your barley, and cook until the butter is absorbed and the grains are toasted.
  3. Deglaze with white wine or lemon juice, and stir in garlic paste.
  4. Lower the heat to medium low, add in half a cup of stock, cooking it and stirring occasionally until completely absorbed.
  5. Repeat step 4 until your barley is cooked through and your veggies are tender.
  6. Adjust seasonings as needed.
  7. If desired, stir in another tablespoon of butter and some grated cheese to your finished barley for some extra saltiness and creaminess.

Enjoy! I like mine best with some roasted chicken.

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