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1
In a medium-size heavy pot, heat oil over medium-low heat just until shimmering.
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2
Add vegetables, including garlic and shallots, sprinkle with salt and cook over low heat, stirring, until slightly softened, 10 to 12 minutes.
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3
The vegetables should not brown; adjust the heat as needed.
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4
Add cream, then add water until vegetables are just covered with liquid.
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5
Add coriander and bay leaves.
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6
Bring to a boil, reduce to a simmer and cook, uncovered, 25 minutes or until vegetables are very soft.
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7
Turn off heat and set aside until cool enough to handle.
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8
Remove bay leaves and discard.
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9
Puree until smooth in a blender or with an immersion blender.
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10
Add lemon juice, taste, and season with salt and more lemon juice.
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11
(Can be made up to 2 days in advance and kept refrigerated.)
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12
Meanwhile, in a medium-size heavy pot with a tight fitting lid, melt butter over medium heat until bubbling.
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13
Add onion, sprinkle with salt and cook over low heat, stirring, until translucent and softened, 10 minutes.
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14
The onions should not brown; adjust the heat as needed.
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15
Add barley and cook, stirring constantly, until butter is bubbling again and barley is completely coated.
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16
Add stock and bay leaves, reduce heat to very low, cover and let cook, undisturbed, 15 minutes.
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17
Stir well and check the liquid: if the pot seems to be drying out, add 1/4 cup water.
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18
Repeat every 10 minutes until barley is very tender but not mushy, 35 to 50 minutes.
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19
Remove bay leaves and discard.
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20
Wash chard, then rim off and discard damaged leaves and lower stems.
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21
Cut leaves across into wide ribbons.
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22
In a large pot, heat 2 tablespoons vegetable oil until shimmering.
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23
Add chard ribbons and cook, stirring, just until softened, 3 minutes.
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24
Add hot cooked barley to pot and stir.
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25
Add vegetable puree and stir.
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26
Heat through over low heat, stirring often.
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27
Add water if risotto becomes too thick; the finished texture should be soft, creamy and slightly runny.
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28
Taste and season with salt and lemon juice.
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29
(Recipe can be made up to this point several hours in advance.
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30
Set risotto aside until ready to serve.)
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31
When ready to serve, sprinkle halibut or scallops on both sides with salt.
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32
Heat a heavy pan (preferably cast iron) over medium-high heat and lightly coat with vegetable oil.
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33
Working in batches if necessary, place halibut or scallops in the pan and sear about 3 minutes, until lightly browned.
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34
Turn, reduce heat to medium, and cook about 4 minutes longer, turning as needed, until opaque in the center and golden brown on both sides.
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35
To serve, stir parsley into hot risotto and spoon into shallow bowls.
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36
Top with halibut or scallops, more parsley, and a few slices pickled peppers (if using).
