Barley and Parmesan Risotto
EntréeLunch / Dinner, Italian
Contributed by, BMC's Teaching Kitchen
3-4 cups low-sodium chicken broth 1 tablespoon olive oil ½ cup finely diced shallots or onion 1 teaspoon minced garlic ½ teaspoon dried thyme 1 cup pearled barley ¼ cup freshly grated parmesan cheese ¼ teaspoon salt ¼ teaspoon pepper
In a small sauce pot, heat the chicken stock until it simmers, turn down heat and keep warm.
In a medium sauce pot, heat the olive oil over medium-high heat. Saute the onion, garlic and thyme until the onion is softened, about 3 minutes. Add the barley and cook, stirring, for 2 minutes.
Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time and stirring until it is nearly absorbed between additions.
The risotto is done when the barley is tender and a creamy sauce forms, about 40 minutes. Stir in the parmesan cheese and season with salt and pepper.