Mar 8 2017
Who said that risotto should be done only with rice? Here I made a spinach barley risotto that is right on point for spring!!!
Cook you barley according to package instructions, I cook mine with chicken stock, it adds extra flavors. If you want to keep it vegetarian, you can use veggie stock.
Meanwhile, in a large pot, cook the shallot with olive oil, add spinach, parsley and add 1 cup of stock and cover for 5-7 minutes until wilted. Drain and squeeze well to remove excess water.
Purée the veggies with 1 tbsp of olive oil and a splash of stock in a blender, adding more stock as needed, until smooth.
Mix lemon zest, and lemon juice into barley mixture, then mix in Parmesan ¼-cup at a time, stirring until melted and well combined before adding more.
Add in spinach purée; top with micro greens and season with salt and pepper.