Name: Toasted Barley Risotto with Spinach and Herb Purée
Yield: Makes 4 servings
Ingredients: 1 cup pearled, hulled, or hull-less barley; 8 cups low-sodium vegetable broth; 3 tablespoons unsalted butter, divided; 1 medium onion, finely chopped; Kosher salt, freshly ground pepper; 1 freshly ground pepper; 2 teaspoons chopped fresh thyme; 1 bay leaf; 1/2 bunch spinach, thick stems removed (about 2 cups); 1/2 bunch flat-leaf parsley, thick stems removed (about 1 cup); 2 tablespoons olive oil; 1 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; 1/3 cup chopped tender herbs (such as tarragon and/or chives)

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Toasted Barley Risotto with Spinach and Herb PuréeMarcus Nilsson

Recipe notes

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