You say arborio, I say barley

Meatless Monday was delayed to Tuesday this week, but it was worth the wait!

Not sure where I got the idea to use barley instead of rice to make a risotto, but I’m glad I did.  I used the pressure cooker to cook it to a perfect consistency. I made a mushroom version, with the end of the container of mushrooms.

Sauté the mushrooms with a finely diced shallot in one tbsp butter and one tbsp olive oil. When they are caramelized and soft, add a half cup white wine, a cup of barley, and 2 cups of vegetable stock. Add salt and pepper and set the pressure cooker for 12 minutes.

Once it cooled , I tucked it away in the frig till Tuesday. Heat through and once heated stir in a half cup of light cream and lashings of grated pecorino Romano cheese.

The Hubs and I enjoyed the risotto with a salad of greens, roasted golden beets, red pears and a smidge of cranberry covered goat cheese.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s