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Barley Risotto with Wilted Greens Recipe


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     Barley Risotto with Wilted Greens

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

1 Tbsp olive oil
1c. finely chopped yellow onion
1/2c. finely chopped carrot
1/4c. finely chopped celery
1Tbsp. chopped garlic
1/4c. white wine (can be made without)
1c. hulled barley
3 1/2c. chicken or vegetable broth
2 tsp chopped fresh thyme (or 1 tsp dried)
4c. baby spinach leaves or swiss chard
2 Tbsp freshly grated Romano cheese (optional)
salt & ground black pepper

1. Heat oil in a shallow 3qt saucepan over medium heat. Add onion, carrot, celery, and garlic. Cook, stirring occasionally, for 5 minutes, or until vegetables are tender. Pour in wine and cook, stirring constantly until liquid is absorbed. Add barley and stir well.
Pour in 2c. broth and bring to a boil. Reduce heat to medium-low and simmer until liquid is absorbed, stirring frequently, about 10 minutes. Add thyme and 1 1/2 c. broth. Turn up heat and bring to a boil, then reduce heat to low. Simmer for 10 minutes, stirring occasionally until barley is tender but still al dente.
Stir in greens, remove from heat and let sit for 1-2 minutes until greens wilt. Add cheese if desired. Serve with salt and pepper to taste.

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