Risotto made with Arborio rice is wonderful, but for a change, try making your next risotto with barley.
It creates the same creamy sauce, but has a slightly different texture and taste.
Serves 4
- 6 cups chicken stock
- ¾ cup dry white wine
- 1 red bell pepper, sliced
- 3 tablespoons olive oil, divided
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 cup pearl barley
- 1 bunch Swiss chard, chopped, thick stems removed
- 1 cup cooked chicken, chopped
- 2 tablespoons butter
- Juice of 1 lemon
- Grated Parmesan cheese
1. Combine the stock and wine and heat to a low simmer.
2. In a large, wide pan, heat 1 tablespoon of the oil and sauté the peppers until softened. Remove peppers and set aside. Add remaining 2 tablespoons of oil to the pan. Sauté onion and garlic until the onion becomes translucent. Add barley, stir to coat.
3. Turn up the heat a little and begin to add broth to the barley, a cup at a time. Continue stirring until broth is completely absorbed, then add next cup. When nearly all broth is used, add chicken and Swiss chard. Stir to completely wilt chard.
4. Add any broth that is left, stir until absorbed. Add cooked peppers, butter, lemon juice. Stir to combine, and add salt and pepper to taste. Serve sprinkled with grated Parmesan cheese.
