We love risotto in our house. But my family— used to beautiful, polished carnaroli rice stirred into creamy goodness—was a little taken aback with this barley version. But then it grew on them and they polished it off to the last grain. Barley has a rustic chewiness, even when you soften it to the full extent. It also packs a lot of flavor, not to mention whole-grain healthfulness.
Ingredients
- 6–8 cups good, tasty vegetable or chicken stock
- 1 tablespoon avocado oil (or olive oil)
- 2 cups pearl barley
- 1 bunch fresh ramps, chopped
- 1 bunch green asparagus, stems chopped, tips reserved + a few asparagus spears for garnish
- 8 ounces plain chèvre
- 1 tablespoon chopped fresh basil (optional)
Instructions
Bring stock to a boil in a saucepan and keep hot.
In a wide saucepan, heat oil and add barley grains. Cook on medium heat until the grains feel hot to the touch. Add the chopped ramps and asparagus. Add about 1 cup stock, stir and simmer until stock is soaked up. Stir occasionally. Repeat until stock is finished and barley is soft to chew. Total time will be about 30–40 minutes. For the final 5 minutes, stir in chèvre and basil (optional). Season to taste with salt and freshground black pepper. Garnish with fresh asparagus and serve immediately.
