Today’s Lunch: Barley Risotto with Brussels Sprouts and Sweet Potato

barleyrisottoRisotto is a method of cooking. The grain that you use acts as a palette for the entire dish.

Today I used pearl barley instead of classic arborio rice. I slowly cooked the barley in a shallow pan of water seasoned with salt and pepper. Once cooked, I set the barley aside and sautéed the fingerling sweet potatoes, Brussels sprouts and onions until cooked. I threw in a sliced hot red pepper for fun, then put the barley back in the pan and mixed thoroughly. A little salt and pepper finished the dish.

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