Toasted Barley Risotto with Spinach and Herb Purée

Ingredients

• •1 cup pearled, hulled, or hull-less barley
• •8 cups low-sodium vegetable broth
• •3 tablespoons unsalted butter, divided
• •1 medium medium onion, finely chopped
• •1 to taste Kosher salt, freshly ground pepper
• •1 to taste freshly ground pepper
• •2 teaspoons chopped fresh thyme
• •1 leaf bay leaf
• •½ bunch bunch spinach, thick stems removed (about 2 cups)
• •½ bunch bunch flat-leaf parsley, thick stems removed (about 1 cup)
• •2 tablespoons olive oil
• •1 clove garlic clove, finely grated
• •1 teaspoon finely grated Meyer lemon or regular lemon zest
• •1 tablespoon Meyer lemon or regular lemon juice
• •1 cup finely grated Parmesan
• •⅓ cup chopped tender herbs (such as tarragon and/or chives)

Cooking Instructions

1. 1.

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

   10 min

2. 2.

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

   5 min

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.

   5 min

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.

   50 min

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.

   5 min

6. 6.

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

   5 min

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.

   5 min

8. 8.

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

   2 min