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.
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.