Barley Risotto With Leeks and Peas – Oracibo

Name: Barley Risotto With Leeks and Peas – Oracibo
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

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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)