Tasty Tuesday: Barley Risotto with Gremolata
Feb 26th, 2008 by summer
The mom-in-law emailed me this Risotto recipe a couple weeks ago and I finally tried it out today on the hub and BTC Elements’ lovely Customer Care rep, Hannah (below). I served it for lunch with a side of baked tofu and a spinach salad.
Reviews? Hannah thought it was great. The hub loved it too, cept’ for all the garlic. He went back for seconds sans gremolata.
Risotto
2 quarts water
1 cup diced carrots
1 cup diced onions
1 cup diced celery
2 bay leaves
1 tea. olive oil
1 1/2 cup pearl barley
3 T. unsalted butter
salt & pepper
In a large casserole pan
bring the water, carrots, onions, celery, bay
leaves & olive oil to boil. Stir in the barley and
cook until tender but still firm, about 20 min. or
until water is absorbed. Add butter
to finish. Serve with gremolata.
Gremolata
zest of 2 lemons, finely chopped (from my lemon tree!)
1/4 cup parsley leaves, finely chopped (from my windowsill garden!)
1 clove garlic, finely chopped
Combine.
This looks so yummy I almost wish I worked for you (I mean, I’m sure I’d wish I did if I wanted to work –).
Hi there! Just found your blog via the Tao of Change. This recipe looks absolutely delicious.
Beautiful! Wonderful photo. Risotto is amazing…
Take care!
keane
keane.festizio.net
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