Barley Risotto

Barley Risotto

Prep Time: 15 Min
Cook Time: 35 - 40 Min

Yields: 3 - 4

What You Need

• 946ml Plant-Based Chik'n Broth
• 3 Tbsp. EVOO
• 1 Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 1 Red Bell Pepper, diced
• 1 Heaping C Pearl Barley, rinsed
• 1 C White Wine ( I used a local Ontario Pinot Grigio)
• 2 Tbsp. Unsalted Butter
• 1/3 C Grana Padano, finely shredded + garnish
• Handful Fresh Basil, torn / chiffonade ( 1 1/2 Tbsp. approx) + Garnish
• 1/4 - 1/2 Lemon
• Himalayan Salt & Cracked Pepper

Directions

• Get your broth in to a medium sized pot, set the heat to medium high, and cover. Once boiled, reduce to a simmer and leave covered.
• In the meantime, begin heating your EVOO, garlic, and pepper flakes in a 10" skillet set to just about medium. Once heated, stir and let sizzle for about 30 seconds before adding the pepper, onion, and a generous pinch of both salt & pepper. Stir often and cook your veggies for about 10 minutes. If you notice any browning, reduce the heat slightly. After the 10 minutes, your veg should be mostly soft. Stir in the rinsed barley and another good pinch of salt & pepper. Continue to stir and cook for a few minutes, toasting the barley a bit in the skillet.​

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• Pour in your wine and season once again with salt. Let the wine simmer until absorbed, about 3 minutes. Now, ladle in two scoops of broth and a pinch of salt. Let this simmer away until absorbed and continue with another scoop and a half of broth & a small pinch of salt. Continue this process a few more times until you have about one more go of broth. At this point, your barley should be cooked just right. 
• Add the last remaining bit of broth and let that simmer until creamy and delicious. Reduce as much as you want for a consistency that works for you. Once you're content with the creaminess, turn off the heat and fold in the grana padano, butter, a squeeze of lemon to taste, and basil. Set aside covered for a few minutes.
• taste your risotto prior to serving and adjust salt if needed. Garnish your servings with finely shredded grana and fresh basil. ENJOY!

HAPPY VEG