Lemon Barley Risotto

PRINT

Author: Paulette Lambert

Serves: 4

INGREDIENTS

5 cups, reduced sodium, fat-free chicken broth
1 tablespoon, il Fustino EVOO
1 cup, pearl barley – rinsed and drained
10 small, radishes – trimmed
1 bunch, swiss chard – stems removed and leaves torn into large pieces
1 preserved lemon – thinly sliced seeds removed
sea salt
1/4 cup, fresh dill
8 large, mint leaves – torn

METHOD

  1. In a small saucepan, bring broth to a simmer over medium heat. Keep warm.
  2. Heat olive oil in large sauté pan. Add barley and toast until golden, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer and stir frequently, until broth is mostly absorbed, about 5 minutes.
  3. Add radishes and remaining 3 cups broth (½ cup at a time), letting each addition be absorbed before adding more. Cook until barley is tender and creamy, about 30 minutes.
  4. Add chard and cook until just wilted, about 5 minutes.
  5. Stir in preserved lemon. Season to taste with salt.
  6. Remove from heat and add fresh dill and mint.

Instead of swiss chard, you may use a combination of chard, sorrel, spinach, or beet greens.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s