Oh yes you read that right: a risotto that you can eat with a good conscience… and it tastes completely delicious. If you already got yours, you can use this as a lunch or dinner in the Bad Yogi Cleanse in place of one of the other recipes if you prefer! Now, let’s get right down to business, shall we? 😉
This was inspired by the lovely Sarah Copeland, more specifically by one of the recipes in her newest book, Feast. It was a radish risotto in the book, but when I decided I was going to make it, I only had about 3 of the 8 or so ingredients on hand. (<– story of my cooking life!) So I tweaked it to make it my own and it came out incredibly flavorful. It was rich and creamy and could have fooled me for a nuttier version of the real thing. Plus, I love that it makes a great, nutritious base in which you can add all sorts of extras: protein, veggies, spices– everything, really.
Let’s do this thang!
Lemon Barley Risotto
Serves 2 as a main, or 4 as a side.
– 1 cup uncooked pearl barley
– 3.5 cups low sodium chicken broth (or veggie)
– 1 clove garlic, chopped finely
– 1.5 tbsp butter (I use grassfed organic butter, but you can sub olive oil instead)
– 1 tbsp fresh squeezed lemon juice
– 1/4 cup parmesan (optional)
– salt & pepper to taste
1. Heat medium sized saucepan over medium heat. Add butter or oil and add chopped garlic. Sautee until it’s lightly golden and fragrant.
2. Add uncooked barley to oil and garlic mixture, and stir to coat. Let it roast for 1-2 minutes, stirring constantly.
3. Add one cup of broth and let it come to a boil. Then, reduce to medium-low. I added a bit of salt and pepper here, but it won’t matter if you wait.
4. Continue adding broth 1/2 cup at a time, allowing each 1/2 cup to absorb almost completely before adding the next. Stir regularly to prevent it from sticking to the pan! This entire process took me about 35 minutes on average, just so ya know. It’s mostly inactive time, just stay around the kitchen so you can stir 🙂
5. Once your 3.5 cups of broth are gone, have a quick taste to test for doneness. It should be soft and slightly chewy. If it’s got some crunch, add another round or two of broth.
6. If it’s done to your liking, remove it from the heat. Stir in the cheese, if using, and lemon juice last.
Plate + enjoy, hungry yogi!
Q: Any happy accidents in the kitchen lately? Let me know if you try this one! 🙂