BARLEY RISOTTO (SOUTH BEACH DIET PHASE 2)
From most recent book. Haven't tried. Just like classic risotto, this barley version is toothsome and creamy. Technique wise, this is even easier than the conventional risotto because it doesn't require as much stirring. This recipe is adaptable. Add mushrooms if you like or stir in a mix of fresh herbs at the end.
Provided by Lizzie Rodriquez
Categories Grains
Time 1h
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring broth to a simmer; remove from heat and cover to keep warm.
- Meanwhile, in a second medium, heavy bottomed saucepan, heat oil over medium heat. Add onion and barley; stir to combine. Reduce heat to low and cook, stirring occasionally, until onion is softened and barley is lightly toasted, about 5 minutes.
- Add a third of the broth, bring barely to a simmer, and cook over low heat, stirring occasionally until brother is almost absorbed, about 12 minutes.
- Repeat with next third of broth, and then with the final third. Remove pan from the heat and sit in the Parmesan, salt, and pepper to taste.
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Sassy Tracy
[email protected]I give this recipe a 0 out of 10. It's the worst recipe I've ever tried.
TABREZ MANDLI
[email protected]This recipe is the worst risotto I have ever tasted. I would not feed it to my dog.
Ahmed Zain
[email protected]I would not recommend this recipe to anyone. It was a waste of time and money.
Beautful Spilly
[email protected]This recipe was a complete disaster. The risotto was burnt and the vegetables were undercooked.
Mobark Rain
[email protected]I'm not sure what went wrong, but my risotto turned out mushy. I think I may have added too much liquid.
Biryeri Sophia
[email protected]This risotto was a bit too heavy for my taste. I think I would have preferred it with less cheese.
arul pragash
[email protected]I found this recipe to be a bit time-consuming. It took me over an hour to make.
Ejahid hasan
[email protected]This recipe was a bit too bland for my taste. I added some extra garlic and Parmesan cheese to give it more flavor.
Dulal Sardar
[email protected]I'm not a big fan of barley, but I really enjoyed this risotto. It was creamy and flavorful, and the barley gave it a nice chewy texture.
Ibrahim Hossain
[email protected]This risotto is a great make-ahead meal. I often make it on the weekend and then reheat it for lunch or dinner during the week.
vampxentity
[email protected]I love that this recipe is so versatile. I've added different vegetables, meats, and cheeses to it and it's always delicious.
Khamsum Dawa Jigdrel Dorji
[email protected]I've made this recipe several times and it always turns out perfectly. It's a great way to use up leftover barley.
ZeeshAn Zeeko
[email protected]This is my new favorite risotto recipe. It's so creamy and flavorful.
BrandoCwest64 Connors
[email protected]I made this risotto for a dinner party and it was a huge success. Everyone loved it!
KrystalB
[email protected]This recipe is a keeper! I'll definitely be making it again.
hassam khan
[email protected]I was pleasantly surprised by how delicious this barley risotto was. I'm not usually a fan of barley, but it was cooked perfectly in this dish.
Peter “Terdue” Kura
[email protected]This is a great recipe for a healthy and satisfying meal. I love that it's low in carbs and high in fiber.
Selwana Seoforeng
[email protected]I've never made risotto before, but this recipe was easy to follow and turned out great! The barley gave it a nice chewy texture.
Adwoa Ampofo
[email protected]This barley risotto was a hit with my family! It was creamy, flavorful, and filling. I especially loved the addition of sun-dried tomatoes and artichoke hearts.