Spring Vegetable Barley Risotto
|Canned low sodium chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Water||2 Cup (32 tbs)|
|Olive oil||2 Tablespoon|
|Leek||1 Medium, trimmed, halved lengthwise, and thinly sliced to make 1 cup|
|Dried marjoram/Thyme||1⁄2 Teaspoon, crumbled|
|Pearled barley||3⁄4 Cup (12 tbs)|
|Carrot||1 Small, cut into matchsticks to make 1/3 cup|
|Chopped fresh parsley||2 Tablespoon|
1. Bring broth and water to a boil in a medium saucepan over high heat. Reduce heat to very low and keep warm.
2. Meanwhile, heat oil in a large, heavy saucepan over medium-high heat. Stir in leek, marjoram or thyme, and a pinch of salt. Cook, stirring often, until wilted, about 2 minutes. Stir in barley and cook, stirring, until coated with oil, about 1 minute. Reduce heat to medium.
3. Add about 1 cup of the broth mixture (be careful, as this first addition will bubble up fiercely). Cook, stirring very frequently, until broth is nearly absorbed, about 4 minutes. Continue to cook, adding 1/2 cup broth at a time, stirring occasionally, until barley is creamy and tender, 40 to 50 minutes. (Barley can be a little soupy at this point.) Either finish the or remove from the heat, cover, and let stand for 30 minutes.
4. To finish, bring 1/4 inch of salted water to a boil in a medium skillet over high heat. Add carrot and cook until crisp-tender, 2 to 3 minutes. Drain. Stir carrot and parsley into the barley and season with salt and pepper to taste.