Barley Risotto with Apples and Parmesan
This variation on risotto uses the chewy texture and nutty flavor of pearl barley, to produce a flavorful one-pot dish for an easy weeknight dinner or a romantic dinner for two. See notes to make a vegan risotto.
Ingredients
- 2 cup diced peeled Gala apples
- 2 Tbsp butter*
- salt and pepper
- 1/4 tsp fresh thyme leaves chopped
- 2 cup vegetable stock
- 2 Tbsp butter
- 1/2 small onion finely chopped
- 1 clove garlic minced
- rounded 2/3 c pearl barley rinsed, drained
- 1 1/2 oz freshly grated Parmesan cheese
Instructions
- Brown the apples in butter in a large sauté pan. Season with salt, pepper and fresh thyme. Set aside.
- Bring broth to simmer in a saucepan. Reduce heat to low and cover to keep warm.
- Melt the remaining 2 tablespoons of butter in large saucepan. Add onion and garlic; sauté until tender.
- Add barley, stir until coated with butter, about 1 minute.
- Add broth a little at a time (about 1/4 cup is good); simmer, stirring often, until broth is absorbed.
- Add remaining broth in the same manner, allowing broth to be absorbed before adding more and stirring frequently until barley is tender, but still firm to bite, about 40 to 45 minutes.
- Add apples and Parmesan cheese, then adjust seasoning with salt and pepper.
Notes
*For a vegan risotto use vegan butter and either omit the cheese or use vegan cheese shreds. Be sure to balance the final risotto with salt to taste.