Mother Earth Living

Swiss Barley Risotto Recipe

Use the flavorful cooking liquid from braising Swiss chard to cook the barley in this recipe.
By Leslie McGrath Taylor
November/December 2010
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Cheesy, wholesome Swiss Barley Risotto warms chilly nights.
Photo By Povy Kendal Atchison


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Swiss Barley Risotto Recipe

In this recipe, the flavorful cooking liquid from braising Swiss chard is used to cook the barley. A few ounces of good Swiss cheese, which melts well and boosts protein, make this dish even richer.

1 medium onion
2 tablespoons butter
1 bunch organic Swiss chard
1 cup water
1 cup pearl barley
2 tablespoons olive oil
1/2 cup white wine
3 cups mushroom or vegetable broth, divided
3 ounces Gruyere (or other Swiss cheese), grated
Salt and pepper, to taste

1. Mince onion and toss with butter in a large frying pan over medium heat, stirring regularly until translucent (about 5 minutes). In the meantime, wash chard, remove thick ends of stems, roll leaves like a cigar, and slice thinly.

2. Add chard to pan and toss until wilted (about 2 minutes). Add a cup of water, reduce heat to low and cover. Cook for 4 minutes.

3. Set a strainer over a medium bowl and strain cooked onion and chard, collecting pot liquor. Press veggies with a spoon to release liquid, and set liquid aside.

4. Process chard and onion in a food processor until smooth and set aside.

5. In a medium saucepan, heat oil over medium heat and toss in barley, stirring to coat. Continue to stir for about 5 minutes, until barley begins to toast. Add wine and stir until liquid is absorbed. Add green liquid from chard and 2 cups of broth. Cover, reduce heat to medium-low, and stir every 5 to 6 minutes for about 45 minutes, adding broth whenever mixture thickens.

6. When barley is cooked (it should be soft but chewy), add pureed vegetables and cheese, stirring until well blended. Season to taste. Serves 2 as a main dish.

Read the original article Take Comfort: 3 Winter Comfort Food Recipes.








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