Lemon and Olive Barley Risotto

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Lemon and Olive Barley Risotto
2 tbsp. organic butter
3 cloves garlic minced
1 cup chopped onions
1 cup barley (bulk bin #744) rinsed in a fine mesh sieve and drained
1 (32- oz.) container organic chicken broth heated
1/2 cup white wine
1/4 cup coarsely chopped kalamata olives
1 tsp. sage
1 tsp. basil
1 tsp. finely shredded lemon zest
1/2 cup Organic Valley Shredded Parmesan Cheese
Salt and pepper to taste

Prep time: 15 minutes, Cook time: about 1 hour

Melt butter in a large skillet. Add garlic and onion; cook and stir over medium-low heat for 10 minutes to soften. Stir in barley and cook for a few minutes more. Stir in broth a little at a time, cooking and stirring until all broth is absorbed. (This should take about 40 to 45 minutes.) Stir in wine, olives, herbs and lemon zest; cook for 5 minutes more. Stir in cheese and season with salt and pepper just before serving.

Makes 6 servings.

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