This Barley Risotto was just perfect for a cold Spring Evening.

Served it with steamed Asparagus dressed in Lemon Zest and Olive Oil.

Super Easy – which is what I’m all about at the moment.

rRsotto

  • Sautee one large finely chopped organic red onion and garlic in coconut oil until soft.
  • Add in one finely chopped large carrot,
  • 2 cups of rinsed organic barley,
  • 2 litres of organic vegie stock ( I cheated and used 2 plantaforce stock cubes).
  • Simmer this for about 30 minutes until the barley is soft – it may take up to 45 minutes or longer.
  • Add some more water or stock if it looks to thick.
  • When the barley is soft add in two tomatoes finely chopped and simmer for a little longer. It should still be quite moist.
  • Take off heat and pop a lid on top.
  • Leave it for 5 minutes and then give it a stir. You could add in extra vegies/fresh herbs/pine nuts –
  • really anything you like. Super easy – you just need to keep checking to make sure not sticking and there is enough moisture in the pot