Vegetable Barley Risotto

Recipe courtesy "Robert, the First," by Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006
Show: Dinner Impossible Episode: Miles Off the Coast: Fundraiser: Impossible
TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

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Directions

Bring chicken broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and add barley. Lightly saute: you actually are toasting the barley. Add vegetables to the barley and saute them until translucent. Add bay leaf and garlic. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter as the last step for more flavor and creaminess to risotto.
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