Barley Vegetable Risotto
By Melvin Jones
6 cups veggie broth
1 tbsp fresh parsley
½ tsp fresh thyme.
1 tsp lemon juice
⅛ cup canola oil
1 lb pearl barley
1 zucchini, medium dice
1 yellow squash, medium dice
1 carrot, medium dice
1 red onion, medium dice
1 clove garlic, chopped
¼ cup whole unsalted butter
Salt and pepper to taste
1
Bring vegetable broth to a simmer
2
Add barley and vegetables to sauté pan cooked vegetables until translucent
3
Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley
4
As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy
5
Add butter and herbs as the last step for more flavor and creaminess to risotto. Seasoned with salt and pepper
Ingredients
6 cups veggie broth
1 tbsp fresh parsley
½ tsp fresh thyme.
1 tsp lemon juice
⅛ cup canola oil
1 lb pearl barley
1 zucchini, medium dice
1 yellow squash, medium dice
1 carrot, medium dice
1 red onion, medium dice
1 clove garlic, chopped
¼ cup whole unsalted butter
Salt and pepper to taste