This recipe was my first introduction into making risotto. Since I learned how to make this last year, I've also made traditional risotto with rice. But if you're watching your carb intake, using barley is great.
This is a great side dish, or could even be a whole meal (it's that filling). But making any risotto takes time, and it's worth it! They key is adding liquid in small doses and letting cook about 30-45 minutes on the stove.
I served this with a previously published blog post: Stuffed Chicken breasts from 5-16-13. YUMMY!
INGREDIENTS
4-1/2 cups reduced-sodium chicken broth
1 small onion, chopped
1 Tablespoon olive oil
8 oz sliced fresh mushrooms
3/4 cup uncooked pearl barley
2 cups chopped fresh spinach
1/4 cup grated Parmesan cheese
Pepper to taste
1. Bring chicken broth to a boil in saucepan, reduce heat to low and keep broth hot.
2. Heat olive oil in large saucepan or skillet, add onions and mushrooms and cook about 4 minutes. (I used a skillet for photos, but a saucepan is the way to go I think)
3. Add barley to same pan, cook 1 minute.
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4. Add 1/4 cup of broth to the barley mixture and stir until the broth is absorbed. Continue adding 1/4 cup broth at a time, stirring until broth is absorbed each time (about 30 minutes, until barley is tender).
5. Stir in spinach and cook 1 minute until spinach is wilted. Stir in Parmesan cheese and pepper.
This is a great side dish, or could even be a whole meal (it's that filling). But making any risotto takes time, and it's worth it! They key is adding liquid in small doses and letting cook about 30-45 minutes on the stove.
I served this with a previously published blog post: Stuffed Chicken breasts from 5-16-13. YUMMY!
INGREDIENTS
4-1/2 cups reduced-sodium chicken broth
1 small onion, chopped
1 Tablespoon olive oil
8 oz sliced fresh mushrooms
3/4 cup uncooked pearl barley
2 cups chopped fresh spinach
1/4 cup grated Parmesan cheese
Pepper to taste
1. Bring chicken broth to a boil in saucepan, reduce heat to low and keep broth hot.
2. Heat olive oil in large saucepan or skillet, add onions and mushrooms and cook about 4 minutes. (I used a skillet for photos, but a saucepan is the way to go I think)
3. Add barley to same pan, cook 1 minute.
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4. Add 1/4 cup of broth to the barley mixture and stir until the broth is absorbed. Continue adding 1/4 cup broth at a time, stirring until broth is absorbed each time (about 30 minutes, until barley is tender).
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Stuffed Chicken Breasts - post 5-16-13 |
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