Barley Risotto with Peas Print Email

3/4 cup pearl or other quick cooking barley
3 cups chicken or vegetable stock
2-3 cups water
1 clove garlic, minced
1 medium sweet onion, diced
1 Tbsp butter
2 Tbsp fresh rosemary, minced very fine
salt & pepper
1 cup frozen spring peas (or fresh if they are in season!)
1/2 cup Parmesan cheese, grated
1-2 tbsp butter
2 oz soft goat’s cheese

Warm stock and water to simmering in small saucepan, turn off heat, cover and keep warm.

In large, heavy bottomed saucepan, heat butter. When melted, add onions and cook until softened.

Add in garlic and sauté 1-2 minutes.

Pour in barley and cook 4-6 minutes, just to allow grains to toast slightly.

Stir in rosemary and 1 cup of stock.

After first ladle of stock has been absorbed, continue to add 1 cup at a time, allowing it to become absorbed before adding more. Stir each time, but you do not have to continuously stir. This process should take about 30-45 minutes.

Add peas near end of cooking time, stirring thoroughly to allow peas to warm.

Add in butter and Parmesan just before removing from heat.

To serve, heap in bowls or on plates and top with crumbled goat’s cheese.