*****29/56 BARLEY RISOTTO VERDE, tested March 25

As you can see I was
unable to get some fresh
chives and I used
FETA instead of
Goat cheese, and I would
keep it that way

RECIPE 29/56  BARLEY RISOTTO VERDE (nice presentation for green herbs and spinach)
INGREDIENTS:
4 cups low-sodium vegetable broth
4 cups water
4 shallots, finely chopped (1 cup)
5 garlic cloves, peeled, divided
1 cup medium pearled barley (do not use quick-cooking, if you do risotto will not be creamy)
1 cup dry white wine such as Sauvignon Blanc
2 cups loosely packed fresh basil leaves
1 1/2 cups fresh baby spinach leaves
1/2 cup loosely packed fresh parsley
1 Tbsp EVOO
1/2 tsp salt
1/2 tsp coarsely ground black pepper
4 ounces Parmesan cheese, grated
2 ounces FETA, crumbled, this is only a topping, so it does is add white and salt and appearance
1/4 cup fresh chives, snipped, also only a topping so I think you could take some green onions if chives weren't in season and slice them thinly as a decoration

DIRECTIONS
PREP TIME 10 MINUTES   TOTAL 50 MINUTES  YIELD 6   CALORIES 270

1.  In saucepan, bring broth and water to a simmer over medium heat   Reduce heat to low.   Meanwhile, spray a non stainless large pan, with EVOO; heat over medium-high 1 to 3 minutes or until shimmering.   Add shallots; saute 1 to 2 minutes or until tender.  Press four of the garlic cloves into Skillet; cook 30 to 45 seconds or until fragrant.  Add barley; cook1 minute, stirring with bamboo.  Add wine; cook 1 to 2 minutes or until wine is evaporated, stirring frequently.

2.  Add 1 cup of the hot broth mixture to non stainless large pan.  Cook 4 to 5 minutes or until liquid is absorbed, stirring occasionally.  Repeat with remaining broth mixture in 1 cup increments, cooking an stirring 4 to 5 minutes after each addition or until all of the liquid has been added and mixture is creamy (about 38 to 35 minutes).  Remove Skillet from heat.

3.  Meanwhile, place remaining garlic clove, basil spinach, parsley, oil, salt and black pepper in a manual food processor.   Process until finely chopped, removing lid and scraping down sides of bowl as necessary.   Add herb mixture and Parmesan cheese to skillet; mix well.  Divide risotto among serving plates, top with goat cheese and chives.