Risotto, not for the faint of heart or the dehydrated.

I think that I've signed up for every single daily deal option out there. Groupon, Living Social, Bloomspot, Amazon, and even the local newspaper The Daily Herald in Everett has gotten in on the deal.

80% of them get junked because it's nto an offer I'm interested in, however I have bought a few and had great experiences with them.
Recently one showed up in my email for emeals.com, A weekly dinner planning website that plans a basic weekly menu for a family of two or four and then bases it on what type of eating style you prefer and what store you want to shop at.
I chose;

Meal plan for 2
Natural and Organic
Whole Foods

Bazinga! In my email was a whole week of dinners that both of us would enjoy and they provide the recipe, side dish suggestions, and the full grocery list with the prices of the items so you can really budget your week.

Our average cost for the meals for dinner is around $100.00 I add to that for breakfasts, snacks, fruit and such for lunch so my total weekly bill ranges from $120-$150.00. The best part is that whatever we have for dinner the night before we have enough left over to take for lunch the next day!

I love it!
I love shopping at Whole Foods, although it was a bit overwhelming at first and still is from time to time, but I digress...

Last night I made a favorite recipe for dinner from the first meal plan we received six weeks ago.
Barley Risotto.
that's right...I said Barley/.
Risotto made with Pearl Barley. It can't get any healthier than that!

I adjusted a few things in the recipe but I love it...so here is what I made last night...

Barley Risotto with Corn and Green Onions

Ingredients:
32 ox box low sodium vegetable broth
1 tbsp olive oil
1/2 c finely chopped yellow onion
1/2 c pearl barley
1 c frozen corn kernels thawed
1/4 c white wine (pick a good one so you can enjoy the rest or just a glass or two while you stir)
3-4 green onions thinly sliced (or more to taste)
1/4 c grated parmesan cheese

Instructions:
In a medium saucepan bring broth to a simmer, reduc heat to low.
In a large saucepan, heat oil over medium heat, add onion; cook until tender.
Add barley; cook 1 minute. Add wine; cook stirring till absorbed.
Laddle in 2 cups of the warm broth; cook, stirring frequently until almost absorbed. Repeat procedure 1 cup of broth at a time, approx 40-50 minutes. You will use ALMOST all the broth...you want the barley to be tender. It's important to keep stirring and not wander off...
Stir in corn and green onions, cook until heated thru.
Stir in parmesan cheese.
I served this with a simple green salad with arugula and tomatoes and a nice simple balsamic vinagrette.

original recipe from www.emeals.com

Now when I say that Risotto is not for the faint of heart I mean it...

You are standing over a hot stove, for 50 minutes constantly stirring a steamy bubbly pot of deliciousness...
I honestly think, after making this in 80 degree heat last night, that this is definitely a fall/winter/minnesota spring kind of meal. It really warms up the kitchen and you...

Substitutions:
Chicken broth for Vegetable. I like vegetable broth because it has a nice rich color and flavor to it.
Red Wine for White Wine. I've heard this done before with other risotto's I'm sure it would work with this as well...

Happy Friday!
I'd love to know if you make this and what you thought of it!

Carmel

Comments

lincannon said…
We love risotto so I would love to make this. I have seen the use of barley and I love the taste of it. In the fall and winter we eat risotto quite often, rich hearty and filling. we love it with shrimp or scallops or leftover crab. You need so little to add flavor to it. You just make me incredibly hungry and tonight is pizza nite.
Carmel said…
This risotta is delicious. I also make a popular one you can find online called 'Tons of effing risotto' just google it and it will pop right up! I usually like to serve mine with spicy italian sausage or as some night we go meat free (not d's choice) an arugula salad...I like the arugula because it's a little spicy and has a nice bite to it!
lincannon said…
OOOOH good idea I will look up the recipe, maybe pin it so I will know where it is. I will have to do the sausage idea. I have done it with proscuitto and peas, just like the pasta(noodle) version. Risotto is just yum no matter what. Off to start a 5 hr sweater, friend of daughter is having a baby it is going to be gray and pink.
Have been cleaning Craft (previously crap)room. This is the room that if no one knows what to do with something they throw it in there. Have to take a break, we are having company on Friday and need the extra bed somewhere in that room. I have almost found it. Hubby had to come rescue me by starting at the door to find me and clearing a path. Now I can get in and out without everything falling.
lincannon said…
This comment has been removed by the author.

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