Risotto with barley

Ingredients:

• 1 cup (200g) pearl barley
• 4 cups (1 liter) vegetable or chicken broth
• 2 tablespoons (30ml) extra virgin olive oil
• 1 medium onion (150g), finely chopped
• 2 cloves garlic (10g), minced
• 1/2 cup (120ml) dry white wine
• 1 medium carrot (100g), diced
• 1 stalk celery (70g), diced
• 1/2 cup (50g) grated Parmesan cheese
• Salt and black pepper to taste
• 2 tablespoons (8g) fresh parsley, chopped

Instructions:

1. Rinse the barley under cold water until the water runs clear. Drain and set aside.
2. In a medium saucepan, bring the broth to a gentle simmer over low heat and keep it warm.
3. In a large pan, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until it becomes translucent, about 5 minutes.
4. Add the garlic, carrot, and celery to the pan and sauté for another 3-4 minutes until the vegetables begin to soften.
5. Stir in the barley and cook for 1-2 minutes to toast it slightly, ensuring it is well coated with the oil.
6. Pour in the white wine and cook, stirring frequently, until the liquid is mostly absorbed.
7. Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This should take about 30-35 minutes, until the barley is tender and creamy.
8. Once the barley is cooked, stir in the grated Parmesan cheese and season with salt and black pepper to taste.
9. Remove from heat and let rest for a few minutes. Stir in the chopped parsley just before serving.
10. Serve the barley risotto warm, garnished with additional Parmesan cheese and parsley if desired.

Notes:

For a richer flavor, you can add a knob of butter along with the Parmesan cheese. This dish pairs well with a side of roasted vegetables or a fresh green salad. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed to restore creaminess.