Barley Risotto with Swiss Chard

Barley Risotto with Swiss Chard
Barley Risotto with Swiss Chard

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 5

    c chicken broth

  • 2

    tbsp olive oil

  • 1

    c pearl barley, rinsed and drained

  • 8-10

    small radishes trimmed

  • 1

    bunch swiss chard, stems removed and leaves torn into large pieces (6 c)

  • 1

    preserved lemon

  • Coarse salt

  • 1/4

    c fresh dill chopped

  • 8

    lg fresh mint leaves torn

Directions

Bring broth to a simmer in a small saucepan over med heat. Remove from heat; cover to keep warm. Heat oil in a med pot over med heat. Add barley and stir to coat until toasted, about 2 min. Add 2 cups broth and bring to a boil Reduce heat. Simmer, stirring frequently until broth is mostly absorbed, about 5 min. Add radishes and remaining 3 cups broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy. about 30 min. Add chard and cook, stirring until wilted, about 5 min Stir in lemon and season with salt. Remove from heat and stir in herbs. Serve warm or at room temperature. Mature spinach or beet greens can sub for chard

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