Barley Risotto

Risotto isn't just for rice... anymore.

If you've never tried (or liked) barley you need to make this recipe!

I guarantee you will love it!

This is a great side dish.

Barley Risotto

Recipe modified from Jake and Michelle

4 1/2 cups low-sodium beef or chicken broth (I did half of both)
1 tablespoon olive oil
1 small onion, chopped
3/4 cup uncooked pearl barley
1 large red pepper, chopped (I used green)
2 cups packed chopped kale, or other greens
1/4 cup grated Parmesan cheese
fresh ground black pepper

Bring broth to a boil in a saucepan.
Reduce heat to low and keep it hot.

Heat oil in large saucepan over medium high heat until shimmery.
Add onion and a small pinch of salt.
Cook, stirring occasionally until the onions are fully cooked; 6-8 minutes.
Add barley and cook for 1 minute.
Add 1 cup of broth and simmer, stirring occasionally, until it is almost completely absorbed.
Add more broth 1/4 cup at a time, stirring constantly at a simmer until each addition is absorbed before adding the next 1/4 cup.
After 20 minutes of this, add bell pepper and continue adding/stirring broth.
There should be about 30 minutes total cooking time.
When the last addition of broth goes in, add kale and simmer until it is cooked and the barley is tender.
Stir in cheese and black pepper.
Serve immediately.