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Barley is a healthier substitute for Arbrorio rice because it’s a grain. So you get more fibre and less carbs!

Although risotto does require some time and attention it is a very versatile food because you can throw in whatever you have in your fridge. 

I usually make this recipe when I have a lot of left over vegetables in my fridge. I’ll make it for dinner and take the leftovers to work the next day and it still tastes delicious!

Must-haves:

Chicken or vegetable broth

1 cup of pearl barley

What I throw in:

Onion

Spinach

Mushrooms

Garlic (adds more flavor)

Thyme (make sure to add a spice for better flavouring!)

If you don’t like some of these options you can replace them with almost anything: Butternut squash, peppers, eggplant, etc.

Start by throwing in the onion, then the garlic and other vegetables. Then add the barley. Start stirring in the broth adding about 2/3 of a cup at a time until it absorbs. Stop once it’s creamy. Done! (Overall cook time should be about 20-25 minutes)

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