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
[email protected]I'm not sure what I did wrong, but my risotto turned out mushy. I think I might have added too much liquid.
Mayra Taca
[email protected]The barley risotto was a hit with my family! They loved the creamy texture and the pop of flavor from the vegetables.
Kobus van Eeden
[email protected]This risotto was a bit too heavy for my taste, but the flavors were good.
moon king333
[email protected]I'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
[email protected]This is my new favorite risotto recipe! It is so easy to make and the flavors are incredible.
Joseph
[email protected]I'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
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone raved about the flavors and the beautiful presentation.
Kim Victor
[email protected]This 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
[email protected]Meh, not my favorite. The barley was too chewy and the lima beans were bland.
Crystal Pitzer
[email protected]I 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
[email protected]This 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