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Barley and Spinach Risotto Recipe

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Barley and Spinach Risotto
  • Chef:
    Restaurant: The Imperial, New Delhi
  • Recipe Servings: 2
    Prep Time:
  • Cook Time:
    Total Cook Time:

Get to taste the authentic Italian flavours with a healthy spin. Risotto made with a mix of barley, spinach and subtle spices.

Ingredients of Barley and Spinach Risotto

  • 1.5 litre veg stock
  • 25 gms - olive oil
  • 25 gms - butter
  • 50 gms - chopped onion
  • 2 clove garlic, crushed
  • 3 cups barley
  • 2 Tbsp freshly chopped sage
  • 2 tsp finely grated lemon rind
  • 100 gms baby spinach

How to Make Barley and Spinach Risotto

  1. Place stock and 3 cups of cold water in a large saucepan over medium heat.
  2. Cook for 10 minutes or until the mixture starts to simmer.
  3. Reduce heat to low to keep hot.
  4. Heat butter and half the oil in a large, heavy-based saucepan over medium heat.
  5. Add onion and garlic.
  6. Cook, stirring, for 5 minutes or until onion has softened.
  7. Add barley.
  8. Stir to combine.
  9. Reduce heat to low.
  10. Add 1/2 cup stock mixture to barley mixture.
  11. Cook, stirring, until stock has absorbed.
  12. Repeat with remaining stock, 1/2 cup at a time, until all liquid is absorbed and barley is tender and creamy
  13. Stir lemon rind into barley and add spinach, check for seasoning.
  14. Cook for 1 to 2 minutes or until heated thoroughly.
  15. Season with salt and pepper.
  16. Serve risotto topped with lemon rind

Key Ingredients: spinach, baby pinach, lemon, sage, barley, garlic, onion, butter, olive oil, vegetqable stock

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