Barley Risotto (South Beach Diet Phase 2)

1. 1

   In a medium saucepan, bring broth to a simmer; remove from heat and cover to keep warm.

2. 2

   Meanwhile, in a second medium, heavy bottomed saucepan, heat oil over medium heat. Add onion and barley; stir to combine. Reduce heat to low and cook, stirring occasionally, until onion is softened and barley is lightly toasted, about 5 minutes.

3. 3

   Add a third of the broth, bring barely to a simmer, and cook over low heat, stirring occasionally until brother is almost absorbed, about 12 minutes.

4. 4

   Repeat with next third of broth, and then with the final third. Remove pan from the heat and sit in the Parmesan, salt, and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.