Barley and Spinach Risotto Recipe

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.