Barley Risotto

By heathaly

Ingredients

• 2 cups barley
• 6 1/2 cups water
• 2 tbsp salt
• 4 tbsp butter
• 1/2 cup parmesean cheese
• 1 cup white wine
• 1 medium onion, minced
• 2 cloves garlic, minced

Details

Servings 4

Preparation

Step 1

Heat water/stock to a boil and keep simmering on the stove.

In a separate stock pot melt butter on medium high, add onion and garlic and saute until lightly browned.

Add barley, mixing well to coat all of the grains with butter and saute for 3 minutes.

Add wine and stir often until it is absorbed.

Add 3 cups of stock and bring to a simmer, stir occasionally.

Once stock is absorbed add addtional stock 1/2 cup at a time stirring until it is absorbed.

Once grain is fully cooked, remove from heat and stir in cheese. Season to taste.