Barley Risotto With Blue Cheese And Spinach Recipe

Name: Barley Risotto With Blue Cheese And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, sliced; pat of butter; 3 handfuls barley; 1 glass white wine; 1 1/4 cups vegetable stock; 2 large handfuls fresh spinach; 2 tablespoons cream cheese; 1 3/4 ounces blue cheese; juice and zest of 1/2 lemon; 1/2 scallion, very finely sliced (optional); Salt and pepper

Servings: persons

1 small red onion, sliced
pat of butter
3 handfuls barley
1 glass white wine
1 1/4 cups vegetable stock
2 large handfuls fresh spinach
2 tablespoons cream cheese
1 3/4 ounces blue cheese
juice and zest of 1/2 lemon
1/2 scallion, very finely sliced (optional)
Salt and pepper

1
In a saucepan, sweat the onion with the butter until soft and golden.
2
Add the barley and stir to coat for a minute.
3
Pour in the white wine and half of the stock.
4
Keeping the lid off, turn the heat to high and bring to a boil, then reduce to a simmer.
5
Stir occasionally and gradually add the remaining stock as it is absorbed.
6
Cook until the barley is al dente and the liquid has reduced.
7
Add the spinach to the pan and fold in with a wooden spoon or fork as soon as it starts to wilt.
8
Quickly introduce the cheeses and stir to melt entirely.
9
Season to taste.
10
Serve immediately with a little lemon juice and zest, and the scallion if youre using it.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small red onion, sliced, pat of butter, 3 handfuls barley, 1 glass white wine, and more.

Yes, Barley Risotto With Blue Cheese And Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Risotto With Blue Cheese And Spinach

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