Risotto type dishes such as this have always been comfort food for me. Though they take a bit of time to make because you have to make sure to add the broth a bit at a time and stir, it is well worth the effort.
Hint: save rinds from blocks of Parmesan cheese and add them to your stocks and soups and remove when the dish is done. I added a rind to my stock and cheated and used some veggie cubes free of artificial additives. Serve with Black-Eyed Pea Soup with Tomatoes, and you are in for one satisfying and nourishing meal.
|Risotto-Style Barley with Kale, Goat Cheese and Parmesan|
|Recipe by Lisa Turner|
Adapted from River Cottage Everyday Veg
Published on January 23, 2012
A charming, earthy and wholesome seasoned barley risotto cooked with kale and Parmesan and dressed with rounds of creamy goat cheese
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Other risotto dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Spicy Adzuki Bean Risotto
Lemon Risotto with Leeks and Mushrooms
Baked Mushroom Risotto
On the top of the reading stack: The Cat's Table by Michael Ondaatje
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