Stuff by Tammy
Making delicious foods and loving life!

Barley Risotto

Posted in /Cooking/Side_Dishes on Saturday, July 15, 2017

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I received a sample package of quick cooking barley at the Sysco food show. This barley is locally grown in Alberta and Saskatchewan. Using barley rather than rice is a nice twist on classic risotto.

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Ingredients

1/3 cup (60 ml) heavy (double) cream
Pinch of saffron strands
Pinch medium curry
1/3 cup butter
8 oz (250 g) asparagus tips, cut into short sections
3 small onions, finely chopped
Salt and freshly ground black pepper
2 1/2 cups vegetable stock, boiling
1 cup frozen peas
1 3/4 cups quick cooking barley
1/3 cup dry white wine
1/3 cup freshly grated Parmesan cheese

Directions

1. Combine the cream, saffron and curry in a small sauce pan, mix well and gently warm to allow the flavors to fully infuse into the cream.
2. Melt 2 tablespoons of the butter in a large frying pan over medium heat.
3. Add the asparagus and two-thirds of the onion and saut? for 2 minutes.
4. Season with salt and pepper.
5. Add a ladle of the stock and cook until the asparagus is just tender, 6 - 7 minutes.
6. Add the peas and cook until all the vegetables are tender, 3 - 4 minutes.
7. Add the cream and mix well. Simmer for 1 - 2 minutes more then remove from heat.
8. Melt 2 tablespoons of butter in another large frying pan over medium heat.
9. Add the remaining onion and saut? until transparent, 3 - 4 minutes.
10. Add the QC Barley, and saut? for 2 - 4 minutes to create the dry roasted appearance.
11. Pour in the wine and cook until it evaporates, 2 - 3 minutes.
12. Add the stock, cooking and stir until QC Barley is tender, 15 minutes.
13. Season with salt.
14. Remove from the heat and stir in the remaining butter and the Parmesan.
15. Cover, and let rest for 1 minute.
16. Spoon the asparagus mixture over the risotto.
17. Serve hot.

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