Barley Risotto
Ingredients
- 1/2 cup finely chopped onion
- 2 tablespoon unsalted butter
- 3 cup chicken broth
- 1 cup water
- 1 cup pearl barley
- 1 cup frozen peas, thawed
- 1/2 cup pecans, toasted and chopped
- 2 tablespoon fresh parsley, finely chopped
- 2 tablespoon fresh mint leaves, finely chopped
- 2 tablespoon lemon zest, freshly grated
Instructions
Serving Size : 6. In a large heavy saucepan cook onion in butter over moderate heat, stirring, until softened. Add 2 cups broth, water, and barley and simmer, covered, until most of liquid is absorbed and barley is al dente, about 30 minutes. Gradually add remaining cup broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until absorbed. Stir in remaining ingredients and remove pan from heat. Season barley with salt and pepper.