Toasted Barley Risotto With Spinach And Herb Purée

1. 1

   Preheat oven to 350u00b0F. Toast barley on a rimmed baking sheet until light golden brown and fragrant, 8-10 minutes. Set aside.

2. 2

   Bring broth to a boil in large saucepan; reduce heat to low and keep broth warm.

3. 3

   Heat 1 tablespoon butter in a large skillet over medium heat. Add onion, season with salt and pepper, and cook, stirring often, until softened and translucent, about 5 minutes.

4. 4

   Add barley, thyme, bay leaf, and 2 cups warm broth to skillet and bring to a boil. Reduce heat and simmer, stirring often, until broth is almost absorbed, about 5 minutes. Add remaining broth by 1/2-cupfuls, allowing it to be absorbed before adding more and stirring often, until barley is tender and mixture is creamy, 40-50 minutes (you may not use all the broth). Remove bay leaf.

5. 5

   Meanwhile, cook spinach and parsley in a large pot of boiling salted water until leaves are bright green and just wilted, about 5 seconds. Drain; transfer to a bowl of ice water and let cool. Drain and squeeze well to remove excess water.

6. 6

   Coarsely chop spinach and parsley, then puree with oil and a splash of water in a blender, adding more water as needed, until smooth. Set spinach puree aside.

7. 7

   Mix garlic, lemon zest, and lemon juice into barley mixture, then mix in Parmesan 1/4-cupful at a time, stirring until melted and well combined before adding more. Mix in remaining 2 tablespoons butter.

8. 8

   Remove barley risotto from heat and mix in spinach puree and herbs; season with salt and pepper.

* Per serving · 4 servings · Values may vary.