Barley, Risotto-Ed

Name: Barley, Risotto-Ed
Ingredients: 1 cup [250 ml] white wine or hard cider; 1 cup [250 ml] white wine or hard cider; ½ tsp salt; 1½ cups [300 g] pearled barley; 6 to 8 cups [1.5 to 2 L] water or stock, brought to a boil and kept hot; 6 to 8 cups [1.5 to 2 L] water or stock, brought to a boil and kept hot; Olive oil or butter; Olive oil or butter; 1 onion (about 8 oz [225 g]), thinly sliced; 6 garlic cloves, minced; 4 sprigs thyme or rosemary (optional); 4 sprigs thyme or rosemary (optional)

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

This is a base recipe for plain barley risotto. Serve it on its own as a side dish or with the following flavor variations as the main event.

Ingredients

Olive oil or butter
4 sprigs thyme or rosemary (optional)
1 onion (ab

Side dish
Vegan

Method

In a medium pot, heat a glug of olive oil over medium heat. Fry the thyme (if using) until the leaves stop popping and are fragrant, about 30 seconds. Remove from the pot and reserve for later.

Add the onion, garlic, and salt to the pot and sweat until tender, about 7 minutes. Add the barley and briefly toast, about 2 minutes. Add the white wine and start the stirring.

When the