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Barley Risotto With Wilted Greens

I used to make barley risotto when I worked at Postrio, a Wolfgang Puck restaurant in San Francisco. This is a lighter version, though you can turn it into a main course by stirring in roasted chicken or turkey at the end. Do not use pearl barley, which is more refined and cooks very quickly.

Ingredients

Serves: Prep:  15min |Cook: 25min |Total: 40min
              

Directions

1.
Heat the oil in a shallow 3-quart saucepan over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring occasionally, for 5 minutes, or until the vegetables are soft. Pour in the wine and cook, stirring constantly, until the liquid is completely absorbed. Add the barley and stir well.
2.
Carefully pour in 2 cups of the broth and bring to a boil. Reduce the heat to medium-low and simmer until the liquid is absorbed, stirring frequently. This will take about 10 minutes. Add the thyme and the remaining 1 1/2 cups broth. Turn up heat until the broth comes to a boil, then reduce the heat to low. Simmer for 10 minutes, stirring occasionally, until the barley is tender but still al dente. Stir in the greens.
3.
Remove from the heat and let sit for a minute or two until the greens wilt. For a brothier risotto, add extra broth or hot water. Add the cheese, if desired. Season with salt and pepper to taste. Serve immediately.

Nutritional Facts per serving

CALORIES 190.8 CAL

FAT 4.5 G

SATURATED FAT 1.2 G

CHOLESTEROL 1.5 MG

SODIUM 402.7 MG

CARBOHYDRATES 29.5 G

TOTAL SUGARS 2.3 G

DIETARY FIBER 6.7 G

PROTEIN 8.3 G
Reviews (1) Find out what people are saying and add your own review
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1 2 3 4 5 by sloc 3/10/2009

this is a very hearty dish! Not quite as creamy as regular risotto, much more satisfying and healthy! It is a meal unto itself. We enjoyed it with a bit more parmesan cheese

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