Delicious, Nutritious Barley Risotto

Reader Contribution by Jessica Kellner
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If you’re a foodie, you’ve likely already tried barley risotto — but if not, I highly recommend it. A more-nutritious cousin to regular Arborio rice risotto (barley has three times more fiber than white rice and is packed with vitamins and minerals), barley risotto is easy to make and easy to modify with whatever you have in your kitchen. We ran a recipe for it when I was an editor for Natural Home & Garden magazine a few years ago, but you can make this dish with a huge variety of ingredients. Since we first tried it a few months ago, my husband and I make it at least once a week — if not more!

Because I’ve been raving about it to our staff, I thought I’d share the basic recipe with you.

Start by mincing some crushed garlic (did you know you’ll get more health benefits from cooked garlic if you crush it and let it sit for 15 minutes before cooking?) and dicing some onions (one large onion will do).

Throw a couple of tablespoons of butter or olive oil into a pan (I like cast-iron) over medium-high heat. When it’s warm, add your onions and garlic and sauté until fragrant.

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