Parsnip & Barley Risotto
- 3/4 cup pearl barley
- 1 small onion, finely diced
- 4 tablespoons butter
- Sea salt
- Freshly ground black pepper
- 2 1/2 cups coarsely grated parsnip
- 1 cup chicken or vegetable stock, warm
- 1 cup warm milk
- Leaves from 3 sprigs tarragon, roughly torn
- Pinch of nutmeg or mace
- Olive oil, for drizzling
Adapted from online.wsj.com
Set a medium pot of salted water over high heat. Once water comes to a boil, add barley and reduce heat to medium. Simmer until the grains are al dente, about 15 minutes. Drain barley and toss dry.
Meanwhile, place onion, 3 tablespoons butter and a pinch of salt in another medium pot. Set pot over medium heat and sauté onion until it softens but does not color, about 4 minutes. Add parsnip and sauté until softened, about 2 minutes. Pour in stock and simmer until parsnip is tender, about 7 minutes.
Stir in milk and cooked barley. Simmer, stirring constantly, until sauce thickens, about 6 minutes. When done, mixture should resemble a loose risotto. Turn off heat and stir in remaining tablespoon butter. Season with salt, pepper and nutmeg to taste.
Ladle risotto into 4 bowls, garnish with tarragon and drizzle with olive oil.