BARLEY RISOTTO WITH LIMA BEANS, ASPARAGUS AND SPINACH
Steps:
- Preheat grill. Using side burner or top of grill. Heat olive oil in a medium saucepan. Add 1/2 leeks and fennel and cook until soft. Add the thyme and barley and cook for 1 minute. Place the broth and saffron in a large saucepan and bring to a simmer. Begin by adding 2 cups of the stock and stir until the barley has absorbed the stock. Add the remaining leeks and fennel and 4 cups of the broth. Cook until barley is tender and the mixture is creamy, stirring often, about 30 minutes, during the last 10 minutes add the asparagus. If the mixture appears dry, add the remaining 1 cup of stock. Add the lima beans and spinach and cook for 2 minutes. Remove from heat and add cheese, salt and pepper to taste.
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Chicken Boy
[email protected]This risotto was a delicious and easy-to-make meal. I loved the combination of barley and vegetables. I will definitely be making this again.
Affua obaapa
[email protected]This risotto was a great way to use up some leftover rice. I had some cooked brown rice in the fridge, so I decided to try this recipe. The risotto turned out great and I loved the addition of vegetables.
Andrew George
[email protected]This risotto was a bit bland for my taste. I think it could have used more salt and pepper. However, the barley was cooked perfectly and the vegetables were flavorful.
Teresa Fisher
[email protected]This risotto was delicious! The barley was cooked perfectly and the vegetables were tender and flavorful. I loved the addition of Parmesan cheese, which gave the risotto a rich and creamy flavor.
Ange W (Angela Ware)
[email protected]This risotto was a great way to get my kids to eat their vegetables. They loved the colorful vegetables and the creamy texture of the risotto. I will definitely be making this again.
Ahmed Hanif
[email protected]I'm a big fan of risotto, and this barley risotto did not disappoint. The barley was cooked perfectly and the vegetables were flavorful. I especially liked the addition of spinach, which gave the risotto a nice green color.
Leonie Narul
[email protected]This risotto was a great way to use up some leftover vegetables. I had some asparagus and spinach that were about to go bad, so I decided to try this recipe. I'm glad I did! The risotto was delicious and I loved the pop of color from the vegetables.
robelyn Jebona
[email protected]I love the unique combination of flavors in this risotto. The barley, lima beans, asparagus, and spinach all come together to create a dish that is both satisfying and delicious. I will definitely be making this again.
Ordena Hope
[email protected]This risotto was a bit time-consuming to make, but it was worth it. The flavors were amazing and the barley was cooked perfectly. I would definitely recommend this recipe to anyone who loves risotto.
Phantom
[email protected]I'm not usually a fan of barley, but this risotto changed my mind. The barley was cooked perfectly and had a great texture. The vegetables were also cooked perfectly and added a lot of flavor to the dish. I would definitely make this again.
Rolonda Maddox
[email protected]This barley risotto was a delightful surprise! The combination of lima beans, asparagus, and spinach added a vibrant pop of color and flavor to the dish. The barley cooked perfectly, resulting in a tender and chewy texture that complemented the veget