Barley and Spinach Risotto Recipe
How to make Barley and Spinach Risotto
Get to taste the authentic Italian flavours with a healthy spin. Risotto made with a mix of barley, spinach and subtle spices.
- Total Cook Time1 hr
- Prep Time 15 mins
- Cook Time 45 mins
- Recipe Servings2
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 RisottoHideShow Media
Place stock and 3 cups of cold water in a large saucepan over medium heat.
Cook for 10 minutes or until the mixture starts to simmer.
Reduce heat to low to keep hot.
Heat butter and half the oil in a large, heavy-based saucepan over medium heat.
Add onion and garlic.
Cook, stirring, for 5 minutes or until onion has softened.
Stir to combine.
Reduce heat to low.
Add 1/2 cup stock mixture to barley mixture.
Cook, stirring, until stock has absorbed.
Repeat with remaining stock, 1/2 cup at a time, until all liquid is absorbed and barley is tender and creamy
Stir lemon rind into barley and add spinach, check for seasoning.
Cook for 1 to 2 minutes or until heated thoroughly.
Season with salt and pepper.
Serve risotto topped with lemon rind.