Pearl Barley Risotto With Watercress Asparagus and Pecorino

Pearl Barley Risotto With Watercress, Asparagus, and Pecorino

Pearl Barley Risotto With Watercress, Asparagus, and Pecorino


Serves 4

Details
  • Servings:   4
  • Calories:   700
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Ingredients
  • 1 1/2 Cup pearl barley
  • 10 Cups vegetable stock
  • 3 1/2 Ounces baby spinach leaves
  • 7 Ounces watercress
  • 6 Tablespoons olive oil
  • 1/2 Cup unsalted butter (two-thirds cut into a third of an inch dice, one-third in one piece)
  • 1 medium shallot, finely diced
  • 2 cloves garlic, finely chopped
  • 3 thyme sprigs
  • 1 bay leaf
  • 4 portobello mushrooms, stalks and caps thinly sliced
  • 1 medium leek, green and white parts thinly sliced
  • 2 Tablespoons lemon juice
  • Coarse sea salt and black pepper, to taste
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