Barley Risotto With Garlic Spinach And Mascarpone Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil and sauté garlic until fragrant.
• STEP 2.Add barley and cook for a few minutes until lightly toasted.
• STEP 3.Gradually add vegetable broth, stirring frequently, until the barley is cooked and the mixture is creamy.

Cooking Tips

• You can substitute vegetable broth with chicken broth if desired.
• Stir the risotto frequently to prevent it from sticking to the bottom of the pan.
• Top the risotto with freshly grated Parmesan cheese for extra flavor.

Storage and Serving

• Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
• Reheat in a saucepan with a splash of vegetable broth to restore the creaminess.
• Serve the Barley Risotto with Garlic Spinach and Mascarpone as a main dish or as a side with roasted vegetables or grilled meats.