Barley Risotto with Spinach and Tomato
Ever since I tried making risotto for the first time ever, I realised while there is certain technique required, it is really not one of the most difficult things to make in your kitchen if you follow simple steps. The perfect risotto is rich and complete with butter and Parmesan cheese, and practically perfumed with good dry wine. One you’ve gotten the hang of it, it’s easy to improvise and experiment. I’ve discovered that barley is a fabulous little unassuming grain, and really really great when used in risotto. Read on further to find out how you can make a simple hearty barley risotto with spinach and tomato.
Risotto is a dish that is often associated only with high end and fine dining restaurants but honestly, it is really one of the most comforting and everyday meals in Italian households. While my recipe is not the most authentic, because like I said, I like to improvise and experiment, but essentially a good risotto doesn’t have more than 5 key ingredients.
Barley Risotto with Spinach and Tomato
Serves 2 | Prep time : 10 min | Cooking time : 45 min
Ingredients:
Pearl Barley (I’ve used regular barley for this recipe) – 1 cup
Spinach – 1 cup
Tomato – 1, medium, chopped
Red Onion – 1, medium, chopped
Garlic – 3-4 cloves
Dry White Wine – 75 ml
Parmesan – 1 cup
Butter – 2-3 tbsps
Olive Oil – 2 tbsps
Directions:
In a flat pan, fry the chopped onion and garlic in a spray of olive oil for 2 minutes,
Add the barley, mix with the onions and tomatoes and gradually add the stock, stirring frequently.
Simmer for 25-30 minutes until the barley is tender, adding more stock if needed. When the stock has been absorbed, stir in the spinach and cheese.
Season and cook for 2 more minutes or until the spinach has wilted. Add a glass of dry white wine and let simmer for a couple of minutes.
Mix in a knob of butter for a nice glaze and perfect finish. Serve hot.
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