It had been a while since I last made risotto and I had been wanting to try making one of the classic risottos, a simple pea risotto. Now that the fresh peas are out it was the perfect time. I could not resist playing with the risotto a bit and I decided to try making it with barley. Normally risotto is made with a medium grain rice like arborio rice but it also works with barley. Risotto takes a bit of time and effort but it is well worth it. A lot of creaminess of the risotto come from constant stirring over a period of time. Given that most risotto recipes call for some wine you can at least enjoy a glass while doing all of that stirring. The barley risotto turned out pretty good. It was nice and creamy and the barley was al dente and had a nice chewiness to it. The sweet fresh peas went really well in the cheesy risotto.
Ingredients:
1 tablespoon butter
1 onion (chopped)
1 clove garlic (chopped)
1 cup pearled barley
1/2 cup wine
2 cups stock (vegetable or chicken or...)
1/2 cup peas
1/2 cup parmigiano-reggiano
1 tablespoon butter
salt and pepper to taste
Directions:
1. Melt the butter in large sauce pan.
2. Add onions and saute until softened, about 2-3 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add barley toss to coat with the butter.
5. Add wine and stir until evaporated.
6. Add 1/2 cup of stock at a time and stir until evaporated, adding the peas with the last 1/2 cup of stock.
7. Add parmigiano reggiano, butter salt and pepper and stir.
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