Lemon Barley Risotto Recipe

Inspired by The Dandelion

Time50m

Serves4

broccoli rabe, lightly smoked grana padano

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Ingredients

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Main Ingredients

1 cups Barley

4 cups Vegetable broth

1 bunch Broccoli rabe

2 tbs ReaLemon lemon juice

1 tbs Lemon zest

2 tsp Garlic cloves

2 tbs olive oil

1/2 cups Smoked grana padano cheese

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Broccoli Rabe

Blanch the broccoli rabe in boiling water for 2-3 minutes, then transfer to an ice bath. Drain and chop into bite-sized pieces.

Cook the Barley

In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add Barley

Add the barley to the saucepan, stirring to coat in the oil and garlic. Cook for 2 minutes.

Add Broth Gradually

Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow the barley to absorb the broth before adding more. Continue until the barley is tender, about 30-35 minutes.

Combine Ingredients

Once the barley is cooked, stir in the blanched broccoli rabe, lemon juice, lemon zest, salt, and black pepper. Mix well.

Finish with Cheese

Remove from heat and stir in the smoked grana padano cheese until melted and creamy. Adjust seasoning if necessary.

Serve

Serve the lemon barley risotto warm, garnished with additional cheese if desired.