Tuesday, February 12, 2013

Barley Risotto with Mushrooms, Spinach, & Goat Cheese

I love cooking with barley in the winter! It has a great texture and it’s a healthy alternative to white rice. This specific recipe is very easy to make, and it works well as a side dish or a complete meal since it contains a grain, a vegetable and a protein.


4.5 cups reduced sodium chicken stock
1 1/4 cups pearl barley, rinsed
1 small yellow onion, finely chopped
2 garlic cloves, minced
20 white button mushrooms, sliced
3 handfuls baby spinach, rinsed
3 tbsp. white wine vinegar
2 tsp. olive oil
2 tsp. butter
goat cheese for garnish

1. In a medium saucepan, bring chicken stock to boil. Remove from heat, cover and set aside.
2. In a large saucepan, melt the butter over low heat. Add onion and garlic and sauté until the onion becomes translucent, about 5 minutes.
3. Add barley and white wine vinegar. Stir to coat. 
4. Add two cups of warm chicken stock and bring mixture to boil. Simmer until most of the stock is absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more. Stir frequently. Simmer until barley is tender, about 40 minutes.
5. In the meantime, heat oil in a medium-sized pan over high heat. Add mushrooms and sauté until they begin to brown. Reduce heat, cover and cook until mushrooms are tender, stirring occasionally. Remove from heat and set aside.
6. Once barley mixture is ready, add mushrooms and spinach to the mixture, stirring well to combine.
7. Spoon risotto into bowls and add goat cheese on top.
I hope that you enjoy this recipe! How do you like to make risotto?

1 comment:

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