Barley Risotto

I really liked my recent recipe adventure that featured barley, so I thought I’d better try it again! This recipe is WAY easier, and I actually thought it was tastier…albeit not very attractive!

  • Saute…barley risotto
    • One white onion, chopped
    • 1 bulb of garlic, crushed
  • Pour 1 1/2 cups of quick cooking barley into the skillet. Toast for 4-5 minutes.
  • Stir in 6 ounces of beer (amber, porter, something with flavor!)
    • Cook for 1-2 minutes, until alcohol is absorbed
  • Stir in…
    • 2 cups of chicken broth
    • 8 ounces of mushrooms, sliced
    • Cover and let simmer on low for 10-15 minutes, until liquid is absorbed
  • Once liquid is absorbed, stir in…
    • 8 ounces diced, cooked ham
    • 4 ounces parmesan cheese
    • Salt/pepper to taste
    • 1/2 bag of fresh spinach, torn (stir to wilt into risotto)

I thought this was VERY tasty–indulgent, really–despite being full of whole-grain goodness. In lieu of ham, I would have LOVED to mix in rotisserie chicken! I appreciated that this was a one skillet meal too, perfect for a busy weeknight! Also, all the ingredients were super affordable which makes this budget-conscious girl very happy!

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