Friday, June 17, 2011

Chard-pea-barley Risotto

I had an odd craving for risotto tonight, and I knew we needed to use up the chard we got from the csa, so I wondered if it would go well in a barley risotto.

Answer: yes.  Loosely based on this recipe.


  • 1 cup pearled barley, rinsed
  • 1/2 bunch chard (about 5 stems)
  • 1 onion
  • 4 cloves garlic
  • 1/2 - 1 cup peas
  • 1/4 cup shredded Parmesan
  • 1/2 lemon, juiced
  • 4 cups water or stock 
  • 1 cup dry white wine (optional) 

  1. Dice onion and chop garlic.  Heat olive oil on the stove in a pan.  Start heating water or stock (I use an electric kettle).  
  2. Saute onion and garlic until translucent.  Add barley and saute for 1-2 minutes.  (You can also toss in a tablespoon of soy sauce.)
  3. Add the white wine, and once it is absorbed, add the water slowly, until barley is tender.  
  4. While barley is cooking, chop up the chard into teensy tiny bite sized pieces.  Rinse or defrost the peas.  
  5. Once barley has pretty much cooked, add the peas and chard. Add lemon juice.  Allow to cook for ~1-2 minutes.  
  6. Serve with Parmesan cheese and enjoy your healthy dinner!  

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