Barley Risotto

Serves: 4
Total Calories: 588


1 tablespoon olive oil
1 cup chopped onion, fresh or frozen
2 teaspoons minced garlic, fresh or jarred organic
1 cup quick-cooking barley
1/2 cup white wine
2 1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons grated imported Parmesan cheese
2 tablespoons finely chopped Italian (flat-leaf) parsley
1 tablespoon butter, salted or unsalted


Heat the oil in a heavy, medium saucepan over medium heat. Add the onion and sauté until tender. Add the garlic and barley and stir to coat with oil. Add the wine and boil until the alcohol has boiled away, 1 to 2 minutes. Add half the chicken broth, and the salt and pepper. Cover and simmer until most of the liquid has been absorbed, about 5 minutes. Add the remaining broth, cover, and simmer until the barley is tender but still wet, about another 6 minutes. Remove from the heat and stir in the cheese, parsley, and butter before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 588
Calories from Fat: 99

This Barley Risotto recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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