Herb Barley Risotto with Peas and Arugula

Recipe Time

Prep: 10 Minutes
Cook: 45 Minutes

Nutritional Information

Calories 344
Fat 7 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12 g
Carbohydrate 58 g
Fiber 12 g
Cholesterol 8 mg
Iron 3 mg
Sodium 486 mg
Calcium 182 mg

Ingredients

1 tablespoon olive oil
1 shallot, finely chopped
1 clove garlic, minced
Salt and freshly ground black pepper
1/4 cup dry white wine
1 1/4 cups pearl barley
2 sprigs fresh thyme
1/3 cup finely grated pecorino
1 cup frozen peas
4 cups baby arugula, roughly chopped
2/3 cup chopped mixed herbs, such as parsley, basil and chives
2 teaspoons fresh lemon juice

Preparation

1. In a pan, warm oil over medium heat. Add shallot and garlic; cook, stirring occasionally, until tender, about 5 minutes. Season with 1/4 tsp. each salt and pepper. Add wine; cook until liquid has almost evaporated, 2 to 3 minutes. Stir in barley and thyme; cook, stirring, for 1 minute. Add 4 cups water and bring to a boil.

2. Cover, reduce heat to medium-low and simmer until barley is tender but still chewy, about 35 minutes. Remove and discard thyme sprigs. Add 1/4 tsp. salt, cheese and peas and stir until cheese is incorporated. Stir in arugula, herbs and lemon juice. Divide among 4 bowls and drizzle with additional olive oil, if desired. Serve immediately.

Note:

Caroline Wright,

April 2014
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