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      In the kitchen with Sandra: Risotto or not?

      Feb. 13, 2014

      I found a treasure as I was cleaning my pantry the other day. A treasure I forgot I had. It was hiding behind the pasta box. In Italian we call it orzo. In English, barley. An underrated grain, in my opinion. It adds texture and flavor to any soup. There was about a quarter of a bag left and I wanted to make it before it got lost again. But I was not in the mood for soup. I looked in my fridge and found all the items I needed to transform this wonderful grain into a wannabe risotto!

      Barley Risotto

      1 tbsp oil
      1 small onion, diced finely
      2 stalks celery, diced finely
      About 20 small button mushrooms, sliced finely
      3 cups chicken broth
      1 cup milk
      1 cup barley, rinsed
      Salt and pepper to taste
      1 tbsp butter
      ¼ cup Grated parmesan cheese

      In a large pot over medium high heat, heat the oil and add the diced onion. Cook for about five minutes then add the celery and mushrooms and cook for another five minutes. Add the barley, broth and milk. Let this cook for about 30 minutes or until the liquid has reduced to resemble a risotto. Don’t forget to stir often to prevent the barley from sticking to the bottom. Season to taste with salt and pepper. Once the “risotto” is cooked, add the butter and parmesan cheese. Enjoy!

      One Response to “In the kitchen with Sandra: Risotto or not?”

      1. renee deschamps says:

        will be making this recipe this week end and am positive will have great feedback since we love all ingredients needed for this!
        renee and mario