A rare occurrence yesterday... Rob and I were both home from work at a decent hour, so we prepared dinner together. Rob cooked a couple of perfect filet mignons, and suggested a fennel salad. I made a barley risotto and prepared the salad. Crisp fennel, baby greens, olive oil, salt and a delicious honey vanilla balsamic courtesy of Mindy ~ delicious. And Rob absolutely loved the barley risotto.
I didn't have chicken stock, so added flavour with bacon.
Barley Risotto
4 1/2 cups water
1/4 cup diced uncooked bacon
1/4 cup finely chopped green onion
1 cup pearl barley
1/4 cup white wine
2 tablespoons chopped fresh Italian parsley
juice of half a lemon
1/8 cup grated parmesan
salt and pepper
Bring water to boil. Remove from heat, cover and set aside.
Sweat bacon in a saucepan over medium heat. Add onion and sauté 2 minutes. Add barley and season; cook for 3 or 4 minutes, then add white wine. Once white wine has been absorbed, add water a bit at a time, stirring after each addition. this will take 40-45 minutes.
Stir in parsley, parmesan and lemon juice. Serve
2 comments:
Yum! Vanilla balsamic sounds great! I am going to have to try that for sure!
Welcome to The Foodie Blogroll!
Thank you Jenn!
Post a Comment