Barley Risotto with Garlic Spinach and Mascarpone

By scrapjennie

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 shallot, finely chopped
• 3 cloves garlic, finely chopped
• 1 pinch crushed red pepper
• 1 1/4 cups pearl barley
• 1/2 cup dry white wine
• 1 1/2 cups chicken broth
• salt and black pepper
• one 5 ounce bag spinach
• 1/2 cup mascarpone cheese
• 1/2 cup freshly grated parmigiana-reggiano cheese, plus shavings for sprinkling
• 1 teaspoons grated lemon peel, plus thinly sliced peel for sprinkling

Preparation

Step 1

1. In a large skillet, hear the olive oil over medium-high heat. Add the shallot, garlic, and crushed rep pepper, cook until the shallot is softened, 2 to 3 minutes. Add the barley and cook, stirring, for one minute. Add the wine and cook until most of the liquid is absorbed, about 2 minutes. Add the chicken broth, 1 1/2 cups of water and 1/2 teaspoon each salt and black pepper, bring to a boil. Lower the heat and simmer, covered until the grains are tender but chewy, about 30 minutes.

2. Stir in the spinach, mascarpone, grated parmigiano-reggiano and grated lemon peel; season with salt and black pepper. Serve immediately, sprinkled with the thinly sliced lemon peel and shave parmigiano-reggiano.