Ingredients
| 2 tbsp | (30 ml) | butter |
| 1/2 cup | (125 ml) | ¼” chopped carrots |
| 1/2 cup | (125 ml) | ¼" chopped celery |
| 1/2 cup | (125 ml) | ¼" chopped onions |
| 1/2 tsp | (3 ml) | dried thyme |
| 2 tsp | (10 ml) | Kosher salt |
| 1/2 tsp | (3 ml) | black pepper |
| 1 1/2 cups | (375 ml) | Pearl barley |
| 2 cups | (500 ml) | Milk (homo or 2%) |
| 6 cups | (1.5 L) | Chicken stock |
| 1/2 cup | (125 ml) | Grated pecorino or parmesan |
Directions
- In a large pot, over medium heat, melt the butter.
- Add the vegetables and “sweat” till soft and translucent about 5 minutes. Do not brown.
- Add salt, pepper, dried thyme and barley. Stir and combine so that barley is coated evenly with butter.
- Add milk and chicken stock and stir.
- Bring to a boil, turn down to a simmer and cook for 40-50 minutes, stirring occasionally. If you like your risotto creamier cook around 40 minutes, drier cook longer.
- Once cooked, remove from heat, stir in cheese, serve, great as a side dish, or on its own with salad.