Nordic Barley 'Risotto'

I found some barley in the cupboard... haha I know I bought it in the bulk section but I couldn't remember why. So I searched around for something to make and found this take on risotto using barley instead of arborio rice. Dad loved it and took it for lunch the next day apologizing that he didn't leave any left for the rest of us. Honestly, B & E didn't mind. I thought it was quite tasty and it was definitely nutritious.

Steam
1 beet (red or golden), I use peeled, cooked beets from Costco to save time sometimes.

Sauté
2 T butter
1/2 onion, chopped
When onion is glistening, add
1 c barley
1 parsnip, chopped
1 beet, cooked & chopped (from above or precooked)
allow everything to toast, slightly,
then add 1 c at a time,
3 c warmed chicken broth
wait to add each additional cup until the barley has soaked up the existing broth
When the barley is al dente, you can add cooked chicken if desired.
Finish off with a pat of butter, combining well so it is all thick and creamy.
Serve with a few chevre slices or a sprinkle of shredded jarlsberg.

I think there is definitely room here for some cubed squash or sweet potatoes

Comments

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