Barley and Spinach Risotto Recipe

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Barley and Spinach Risotto
  • Recipe Servings: 2
    Prep Time:
  • Cook Time:
    Total Cook Time:
  • Difficulty Level: Medium

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.
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