BARLEY RISOTTO WITH LIMA BEANS, ASPARAGUS AND SPINACH
Steps:
- Preheat grill. Using side burner or top of grill. Heat olive oil in a medium saucepan. Add 1/2 leeks and fennel and cook until soft. Add the thyme and barley and cook for 1 minute. Place the broth and saffron in a large saucepan and bring to a simmer. Begin by adding 2 cups of the stock and stir until the barley has absorbed the stock. Add the remaining leeks and fennel and 4 cups of the broth. Cook until barley is tender and the mixture is creamy, stirring often, about 30 minutes, during the last 10 minutes add the asparagus. If the mixture appears dry, add the remaining 1 cup of stock. Add the lima beans and spinach and cook for 2 minutes. Remove from heat and add cheese, salt and pepper to taste.
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Asad Khanii
k@gmail.comI'm not sure what I did wrong, but my risotto turned out mushy. I think I might have added too much liquid.
Mayra Taca
mayra-t86@yahoo.comThe barley risotto was a hit with my family! They loved the creamy texture and the pop of flavor from the vegetables.
Kobus van Eeden
kobus.v51@yahoo.comThis risotto was a bit too heavy for my taste, but the flavors were good.
moon king333
m.king333@yahoo.comI've made this recipe several times now and it always comes out perfectly. It's a great way to use up leftover vegetables.
Fatima Ahsan
ahsan-f@hotmail.co.ukThis is my new favorite risotto recipe! It is so easy to make and the flavors are incredible.
Joseph
joseph24@gmail.comI'm not usually a fan of barley, but this recipe changed my mind. The barley was cooked perfectly and the flavors were amazing.
Khadijah Abdul Rahaman
khadijah.a95@yahoo.comI made this risotto for a dinner party and it was a huge hit! Everyone raved about the flavors and the beautiful presentation.
Kim Victor
victor.k@aol.comThis recipe was a bit too bland for my taste. I ended up adding some extra herbs and spices to give it more flavor.
Tiona Johnson
tionajohnson54@gmail.comMeh, not my favorite. The barley was too chewy and the lima beans were bland.
Crystal Pitzer
crystal@yahoo.comI tried the barley risotto recipe last night and it turned out really well! The flavors were very well-balanced and the texture was perfect. The only thing I would change is to add a bit more salt next time.
Mst.Khadija Khatun
mkhatun@gmail.comThis barley risotto was a delightful culinary experience. The combination of flavors and textures was simply exquisite. The lima beans added a nutty flavor, the asparagus provided a subtle sweetness, and the spinach contributed a vibrant pop of color