Barley “Risotto” Carter Recipe

Barley “Risotto” Carter Recipe

  • 1/2 cup finely chopped onion
  • 2 tablespoons unsalted butter
  • 3 cups chicken broth
  • 1 cup water
  • 1 cup pearl barley
  • 1 cup frozen peas, thawed
  • 1/2 cup pecans, toasted and chopped
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons finely chopped fresh mint leaves
  • 2 teaspoons freshly grated lemon zest
  1. In a large heavy saucepan cook onion in butter over moderate heat, stirring, until softened. Add 2 cups broth, water, and barley and simmer, covered, until most of liquid is absorbed and barley is al dente, about 30 minutes. Gradually add remaining cup broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until absorbed. Stir in remaining ingredients and remove pan from heat. Season “risotto” with salt and pepper.
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