Lemon-Herb Pearled Barley Risotto
Oops I did it again! You’ve seen me flout traditional risotto rules when I made Red Rice Risotto and now I’m at it… again! I’ve been experimenting with slightly healthy substitutes for Arborio rice while making risotto, mostly because r
Ingredients
Instructions
  1. Drain and rinse the barley. Heat 1 tablespoon of olive oil in a large pan. Add the chopped onion & cook until translucent. Add the garlic, red chilli flakes & sea salt and sauté for about 2 minutes.
  2. Add the remaining ½ tablespoon of olive oil to the pan. Now add the barley, coating it completely with the mixture in the pan. Allow the barley to toast for a couple of minutes, then add the wine and stir. When nearly all of the wine has been absorbed by the barley, add 1 cup of the vegetable stock and let it cook over a slow simmer. The remaining stock should be added only in half- cup increments, only when the liquid appears to have been absorbed by the barley. You will need to keep stirring to avoid the grains from getting stuck to the pan.
  3. In the meantime, drain and rinse the cashews with water. Use the small jar of your blender to blitz it with about 4 to 5 tablespoons of filtered water until the nuts have completely broken down and the cashews & water blend together to form a creamy texture. Set aside.
  4. When you add the last cup of vegetable stock, immediately add the lemon juice & herbes de Provence & stir to combine. You will have to taste to check if the barley has cooked, it will plump up a bit and will be chewy in texture. Once the barley has cooked & absorbed the last addition of vegetable stock, turn off the heat and stir in the cashew cream & arugula leaves to combine. Check for seasoning & serve immediately.
  5. When you add the last cup of vegetable stock, immediately add the lemon juice herbes de Provence stir to combine
  6. You will have to taste to check if the barley has cooked, it will plump up a bit and will be chewy in texture
  7. Once the barley has cooked absorbed the last addition of vegetable stock, turn off the heat and stir in the cashew cream arugula leaves to combine
  8. Check for seasoning serve immediately
Recipe Notes