Barley and Spinach Risotto

Name: Barley and Spinach Risotto
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 5 Servings
Ingredients: veg stock: 1.5 l; olive oil: 25 g; butter: 25 g; chopped onion: 50 g; baby spinach: 100 g; clove garlic – crushed: 2; barley: 3 cups; sage – freshly chopped: 2 tbsp; lemon rind – finely grated: 2 tsp

Features:

Cuisine:

50 mins
Serves 5
Easy

Ingredients

1.5 l veg stock
25 g olive oil
25 g butter
50 g chopped onion
100 g baby spinach
2 clove garlic – crushed
3 cups barley
2 tbsp sage – freshly chopped
2 tsp lemon rind – finely grated

How to make Barley and Spinach Risotto

Combine the vegetable stock and 3 cups of cold water in a large saucepan.
Cook for 10 minutes at a medium temperature or until the mixture begins to simmer.
1. Reduce heat to low to keep hot.
Heat half the oil and butter in a large, heavy-based saucepan, over a medium heat.
1. Add onion and garlic.
2. Cook while stirring for 5 minutes or until the onions have softened
3. Add barley.
4. Stir to combine.
Reduce temperature to low.
Add 1/2 cup stock mixture to barley mixture.
1. Cook while stirring until stock has absorbed.
2. Repeat with remaining stock, adding 1/2 cup at a time, until all the liquid has been fully absorbed and the barley has turned creamy and tender.
Stir lemon rind and spinach into the barley.
1. Check for seasoning.
Cook for 1 - 2 minutes or until the barley is thoroughly heated through.
Season with salt and pepper.
Serve risotto topped with lemon rind.