Here is yet another recipe from my new favorite cookbook (though I really can't pick a favorite but easily become obsessed with my newest acquisitions). Completely vegetarian, with gorgeous photos accompanying mostly all of the recipes, veggie lovers will certainly want to obtain a copy of this comprehensive book. River Cottage Everyday Veg by Hugh Fearnley-Whittingstall will please the palates of vegetarians, vegans and carnivores alike. Each chapter has a charming introduction and the recipes included are not strictly comprised of just vegetables. Cheese is included in many of the dishes, and legumes, pasta and breads and mini bites are also featured.
Risotto type dishes such as this have always been comfort food for me. Though they take a bit of time to make because you have to make sure to add the broth a bit at a time and stir, it is well worth the effort.
Hint: save rinds from blocks of Parmesan cheese and add them to your stocks and soups and remove when the dish is done. I added a rind to my stock and cheated and used some veggie cubes free of artificial additives. Serve with black-eyed pea soup with tomatoes, and you are in for one satisfying and nourishing meal.
Risotto-Style Barley with Kale, Goat Cheese and Parmesan |
Recipe by Lisa Turner Adapted from River Cottage Everyday Veg Published on January 23, 2012 A charming, earthy and wholesome seasoned barley risotto cooked with kale and Parmesan and dressed with rounds of creamy goat cheese Preparation: 15 minutes Cooking time: 30 to 35 minutes Print this recipe Ingredients:
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Other risotto dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Spicy Adzuki Bean Risotto
Lemon Risotto with Leeks and Mushrooms
Baked Mushroom Risotto
On the top of the reading stack: The Cat's Table by Michael Ondaatje
Audio Accompaniment: rain and wind
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