Risotto is a creamy rice dish originating from Northern Italy. This rice uses barley instead of rice for more fiber. You can also add protein to this recipe, like chicken, to stay full for longer.
Ingredients
Celery
- 3 stalks
Onion
- 1 small
Garlic
- 3 cloves
Parsley
- ⅓ bunch
Olive
oil - 1 Tablespoon
Pearled_barley
- 1 cup (can substitute brown rice)
Diced_tomatoes
- 1 (28 oz) can
Paprika
- 1 teaspoons (can substitute your favorite seasoning)
Broth
- 2 cups (vegetable or chicken)
Parmesan_cheese
- ½ cup shredded (optional)
Instructions
Step 1
Finely chop the celery, onion, and garlic. Chop the parsley and set aside.
Step 2
Add the olive oil to a skillet and turn heat to medium. Add the celery and onion and cook for 5 minutes, stirring frequently. and then brown the garlic and barley.
Step 3
Add the garlic and barley and cook until lightly browned, stirring constantly.
Step 4
Add the diced tomatoes, broth, and paprika, and mix until all ingredients are combined.
Step 5
Turn the heat to medium-low, cover, and cook for 35-40 minutes. (Risotto will thicken more as it cools).
Step 6
Turn off the heat, remove the lid, and let cool for 5 minutes.
Step 7
Separate risotto into three equal servings and top each with a pinch of chopped parsley and 2 heaping tablespoons of parmesan cheese.