Herb Barley Risotto With Peas And Arugula Recipe

Name: Herb Barley Risotto With Peas And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 shallot, finely chopped; 1 clove garlic, minced; Salt and freshly ground black pepper; 1/4 cup dry white wine; 1 1/4 cups pearl barley; 2 sprigs fresh thyme; 1/3 cup finely grated pecorino; 1 cup frozen peas; 4 cups baby arugula, roughly chopped; 2/3 cup chopped mixed herbs, such as parsley, basil and chives; 2 teaspoons fresh lemon juice

Servings: persons

1 tablespoon olive oil
1 shallot, finely chopped
1 clove garlic, minced
Salt and freshly ground black pepper
1/4 cup dry white wine
1 1/4 cups pearl barley
2 sprigs fresh thyme
1/3 cup finely grated pecorino
1 cup frozen peas
4 cups baby arugula, roughly chopped
2/3 cup chopped mixed herbs, such as parsley, basil and chives
2 teaspoons fresh lemon juice

1
In a pan, warm oil over medium heat. Add shallot and garlic; cook, stirring occasionally, until tender, about 5 minutes. Season with 1/4 tsp. each salt and pepper. Add wine; cook until liquid has almost evaporated, 2 to 3 minutes. Stir in barley and thyme; cook, stirring, for 1 minute. Add 4 cups water and bring to a boil.
2
Cover, reduce heat to medium-low and simmer until barley is tender but still chewy, about 35 minutes. Remove and discard thyme sprigs. Add 1/4 tsp. salt, cheese and peas and stir until cheese is incorporated. Stir in arugula, herbs and lemon juice. Divide among 4 bowls and drizzle with additional olive oil, if desired. Serve immediately.

101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 shallot, finely chopped, 1 clove garlic, minced, Salt and freshly ground black pepper, and more.

Yes, Herb Barley Risotto With Peas And Arugula falls under the General 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.

Herb Barley Risotto With Peas And Arugula

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