Toasted Barley Risotto with Spinach and Herb Purée

Ingredients for Toasted Barley Risotto with Spinach and Herb Purée

• 240ml pearled, hulled, or hull-less barley

• 1925ml low-sodium vegetable broth

• 3 tablespoons unsalted butter, divided

• 1 medium onion, finely chopped

• Kosher salt, freshly ground pepper

• 1 freshly ground pepper

• 2 teaspoons chopped fresh thyme

• 1 bay leaf

• 1/2 bunch spinach, thick stems removed (about 2 cups)

• 1/2 bunch flat-leaf parsley, thick stems removed (about 240ml )

• 2 tablespoons olive oil

• 1 garlic clove, finely grated

• 1 teaspoon finely grated Meyer lemon or regular lemon zest

• 1 tablespoon Meyer lemon or regular lemon juice

• 240ml finely grated Parmesan

• 1/3 cup chopped tender herbs (such as tarragon and/or chives)

Preheat oven to 177°C. Toast barley on a rimmed baking sheet until light golden brown and fragrant, 8–10 minutes. Set aside.

Bring broth to a boil in large saucepan; reduce heat to low and keep broth warm.

Heat 1 tablespoon butter in a large skillet over medium heat. Add onion, season with salt and pepper, and cook, stirring often, until softened and translucent, about 5 minutes.

Add barley, thyme, bay leaf, and 475ml warm broth to skillet and bring to a boil. Reduce heat and simmer, stirring often, until broth is almost absorbed, about 5 minutes. Add remaining broth by 1/2-cupfuls, allowing it to be absorbed before adding more and stirring often, until barley is tender and mixture is creamy, 40–50 minutes (you may not use all the broth). Remove bay leaf.

Meanwhile, cook spinach and parsley in a large pot of boiling salted water until leaves are bright green and just wilted, about 5 seconds. Drain; transfer to a bowl of ice water and let cool. Drain and squeeze well to remove excess water.

Coarsely chop spinach and parsley, then purée with oil and a splash of water in a blender, adding more water as needed, until smooth. Set spinach purée aside.

Mix garlic, lemon zest, and lemon juice into barley mixture, then mix in Parmesan 1/4-cupful at a time, stirring until melted and well combined before adding more. Mix in remaining 2 tablespoons butter.

Remove barley risotto from heat and mix in spinach purée and herbs; season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.