Barley Risotto With Leeks and Peas

Name: Barley Risotto With Leeks and Peas
Ingredients: 1 cup pearl barley, placed in a bowl & covered with cold water for up to 6 hours; 1 cup leeks, cleaned & chopped or sliced (see below); 1 cup fresh shelled peas, blanched(see below) or frozen peas, thawed; 4 Tbsp. butter; ¼ cup white wine; ¼ – ½ cup Parmigiano Reggiano, finely grated; 2 tsp. flat leaf parsley, finely chopped; 1 Tbsp. chives, chopped; 6 cups low salt chicken broth or homemade stock(see below)

www.oracibo.com

Creamy barley risotto with leeks and peas is both comforting and nutritious, perfect for any special occasion or weeknight meal.

View full recipe on www.oracibo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.

Share this recipe:

Cooking tools:

Grater
Saute pan
Saucepan
Pot
Colander
Mixing bowl
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Wooden spoon
Stove
Serving bowl

Ingredients

1 cup pearl barley, placed in a bowl & covered with cold water for up to 6 hours
1 cup leeks, cleaned & chopped or sliced (see below)
1 cup fresh shelled peas, blanched(see below) or frozen peas, thawed
4 Tbsp. butter
¼ cup white wine
¼ – ½ cup Parmigiano Reggiano, finely grated
2 tsp. flat leaf parsley, finely chopped
1 Tbsp. chives, chopped
6 cups low salt chicken broth or homemade stock(see below)