Barely Risotto

Barley, lentil and chickpea 'risotto'

Yes, I said barley, not barely, but not a typo! Why is it barely risotto, well, actually, to get foodie technical, it's not risotto at all, it is orzotto; portmanteau of the Italian word for barley (orzo) and the classic rice dish (risotto).

In my constant quest to add fiber and protein and reduce less nutritious carbs in my cooking, I decided to use barley in place of rice to make this dish. I was simply calling it barley risotto, but learned (thanks to AI) that I should call it orzotto......

In reality, there is little difference in the cooking instruction other than the barley takes a bit longer to cook than arborio and may need additional liquid. Something else to note is that you can also substitute farro (AI tells me that the portmanteau for that is farrotto) or even a mix of farro and barley -- I have no idea what you would call that -- other than yummy!

In an effort to add even more protein, I decided to include some chickpeas and lentils. I started by, you guessed it, caramelizing some onions with slices of garlic for the base. While that was simmering, I drained both cans of beans and reserved the liquid in a measuring cup.

Once the onion and garlic was a light golden color, I added the barley and stir fried it a bit until it began to develop a nice olden color.

I added some white wine to the liquid from the beans and started with that to cook the barley. I also added some seasonings including my herbs de Provence and simmered until the barley was almost tender adding liquid as needed to keep it from sticking to the pan. Once I used the wine and liquid from the beans, I used some mushroom soup base mixed with water to create broth, but with Salt, Fat, Acid, Heat inspiration I added a touch of balsamic vinegar to the cooking broth.

Once the barley was tender to my taste, I added some heavy cream and then the beans. Then after a good stir, some taste-testing to adjust pepper and other savories. Finally, it was time for the cheese and a final salt adjustment once it was melted throughout.

Had I been planning to serve it the day I made it, I could have gone from skillet to plate, but I was planning it for a future meal (one of the things I love about this kind of dish) so into a baking dish it went with a dusting of grated cheese for good measure when it was time to actually bake it.

THE RECIPE:

1 large onion diced

1 large clove of garlic sliced thin

1 stick butter

Herbs de Provence (or other herbs that bring you joy)

Salt and Pepper to taste

1C uncooked barley

1 can each lentils and chickpeas drained with liquid reserved

1C white wine

1-2C broth (any flavor depending on your taste and whether you're keeping vegetarian)

1/4C balsamic (optional, but it adds a nice zing)

1/2C heavy cream (half and half, or even Greek yogurt can provide the creaminess you'll want)

1-2C shredded cheese (I used Parmesan and Swiss)

1/2C grated cheese for the bake

While the onion and garlic are caramelizing in a large skillet, drain the canned beans and reserve the liquid

Once the onions are golden, add the barley and stir-fry until golden

Stir in the Herbs de Provence or your selected herbs and some pepper.

Add enough white wine to the bean liquid to make 1-1/2 cups and pour it in the skillet.

Cover and reduce the heat to a low simmer and stir occasionally.

When the liquid is mostly absorbed, add another 1/2 cup of liquid (the remainder of the wine and some broth)

Stir in the balsamic if you're using it

Keep simmering covered until the barley is cooked to your taste adding liquid as needed.

Add the heavy cream and combine

Add the shredded cheese and combine until is all melted

Taste test and add salt, pepper, herbs to your taste

At this point, you can serve it or transfer to a baking pan for later.

If serving sprinkle with grated cheese.

If preparing for a future meal, transfer it to a baking dish but add the grated cheese just before baking at 325 degrees covered for up to an hour to heat.

Add-ins are something to consider.

When I made this, it was an experiment to see how the barley performed. Just like any other risotto, diced veggies, bacon bits, prosciutto, or salad shrimp would be a great addition.

Thought for food (also not a typo): Why not replace the rice in other risotto or paella recipes with barley or farro?