Barley Risotto With Swiss Chard, Radishes and Preserved Lemon

1. 1

   Heat the broth in a small saucepan to a simmer.

2. 2

   Remove and cover to leave warm.

3. 3

   Heat oil in a medium pan over medium heat.

4. 4

   Add the barley, stir to coat and toast, about 2 minutes.

5. 5

   Add 2 cups broth and bring to a boil; reduce heat.

6. 6

   Simmer, stirring frequently, until broth is almost absorbed, about 5 minutes.

7. 7

   Add radishes and remaining broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes.

8. 8

   Add chard and cook, stirring, until it is wilted, about 5 minutes.

9. 9

   Stir in lemon; taste before seasoning with salt - I found it quite salty enough.

10. 10

    Remove from heat and stir in herbs.

11. 11

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.