BARLEY RISOTTO (SOUTH BEACH DIET PHASE 2)
From most recent book. Haven't tried. Just like classic risotto, this barley version is toothsome and creamy. Technique wise, this is even easier than the conventional risotto because it doesn't require as much stirring. This recipe is adaptable. Add mushrooms if you like or stir in a mix of fresh herbs at the end.
Provided by Lizzie Rodriquez
Categories Grains
Time 1h
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring broth to a simmer; remove from heat and cover to keep warm.
- Meanwhile, in a second medium, heavy bottomed saucepan, heat oil over medium heat. Add onion and barley; stir to combine. Reduce heat to low and cook, stirring occasionally, until onion is softened and barley is lightly toasted, about 5 minutes.
- Add a third of the broth, bring barely to a simmer, and cook over low heat, stirring occasionally until brother is almost absorbed, about 12 minutes.
- Repeat with next third of broth, and then with the final third. Remove pan from the heat and sit in the Parmesan, salt, and pepper to taste.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kaelyn Dennis
[email protected]I love the combination of barley and sun-dried tomatoes in this risotto. It's a delicious and satisfying meal.
Aisosa Omoruyi
[email protected]This barley risotto is a great way to use up leftover barley. It's easy to make and very flavorful. I served it with a side of grilled chicken and it was a hit with my family.
Tanvir Adhuri
[email protected]I'm a beginner cook and I found this recipe to be easy to follow. The barley risotto turned out great! It was creamy and flavorful. I will definitely be making this recipe again.
MEHAR SULEMAN
[email protected]This barley risotto was a disappointment. The barley was mushy and the flavors were bland. I followed the recipe exactly, but it just didn't turn out well. I won't be making this recipe again.
Andy Mac
[email protected]I made this barley risotto for dinner last night and it was a hit with my family! Everyone loved the creamy texture of the barley and the pop of flavor from the sun-dried tomatoes. It's definitely going into my regular rotation of recipes.
Sheri Sheikh99
[email protected]I'm not a big fan of barley, but I thought I would give this recipe a try. I was pleasantly surprised at how much I liked it! The barley was cooked perfectly and the flavors were well-balanced. I would definitely make this recipe again.
Seela Wati
[email protected]This was my first time making barley risotto and it turned out great! I followed the recipe exactly and it was easy to follow. The barley was cooked perfectly and the flavors were delicious. I will definitely be making this again.
Thanos Thanos
[email protected]I'm a big fan of barley and I love risotto, so I was excited to try this recipe. It didn't disappoint! The barley was cooked perfectly and the flavors were amazing. I would definitely make this recipe again.
Ugwokesamuel Ugwokesamuel
[email protected]This barley risotto was a bit too salty for my taste. I think I may have added too much salt when I was seasoning the dish. Other than that, it was a good recipe and I would make it again, but with less salt.
Brendan Smith
[email protected]I love barley risotto, but I've never tried making it with sundried tomatoes before. I was pleasantly surprised at how well the flavors worked together. I'll definitely be making this recipe again.
Lucky Arrialla
[email protected]This barley risotto was a great way to use up some leftover barley I had in the fridge. It was easy to make and very flavorful. I added some extra vegetables to the recipe, such as chopped carrots and peas, and it turned out great.
Muhammad Abdullah Khan Afridi
[email protected]I'm not sure what went wrong, but my risotto turned out mushy. I think I may have added too much liquid. Other than that, the flavors were good. I'll try again next time and hopefully it will turn out better.
Asif Jaam
[email protected]I followed the recipe exactly and the risotto turned out perfectly! The barley was cooked al dente and the flavors were well-balanced. I served it with a side of grilled chicken and it was a hit with my family.
Shohana Islam
[email protected]This barley risotto was a delicious and satisfying meal. The barley was cooked perfectly and the sundried tomatoes and Parmesan cheese added a great flavor combination. I would definitely make this recipe again.
Jones
[email protected]I'm not a huge fan of barley, but this recipe changed my mind! The barley was cooked perfectly and had a great texture. The sundried tomatoes and Parmesan cheese really elevated the dish and made it something special.
puspa raj
[email protected]This recipe was a bit bland for my taste. I added some extra salt and pepper, and a sprinkle of red pepper flakes, which helped to give it a bit more flavor. Overall, it was a good recipe, but it could use a few tweaks.
Zoumara Suber
[email protected]I'm new to the South Beach Diet, so I was looking for a Phase 2 recipe that was both delicious and compliant. This barley risotto fit the bill perfectly! It was easy to make and packed with flavor. I'll definitely be making it again.
subodh ranjitkar
[email protected]I tried this recipe last night and it was a hit with my family! Everyone loved the creamy texture of the barley and the pop of flavor from the sun-dried tomatoes. It's definitely going into my regular rotation of recipes.
Gamingistic
[email protected]This barley risotto was a delightful surprise! I've never cooked with barley before, but it had a nutty flavor and a satisfying bite to it. The sundried tomatoes and Parmesan cheese added a richness and depth of flavor that made this dish feel like a