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Herb Barley Risotto with Peas and Arugula

Photo: Travis Rathbone
Prep time 10 mins
Cook time 45 mins
Yield Serves: 4

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

Nutrition 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

How to Make It

  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.