Toasted Barley Risotto with Broccoli

Yield: 2 Main Course Servings (3 Cups)

INGREDIENTS
4 Cups Water
4 Teaspoons Orrington Farms Low Sodium Chicken Base
1 Tablespoon Olive Oil
1 Cup quick Cooking pearl barley
2 Large Shallots, minced, about 1/3 Cup
1 Large Clove Garlic, minced
2 Cups Broccoli Florets, separated into Small Buds
2 Teaspoons Unsalted Butter

  1. Heat water and Low Sodium Chicken Base to boil, lower heat, simmer to keep hot.  Heat oil in medium saucepan over medium heat.  Add barley.  Cook until just starting to soften, about 2 minutes.
  2. Add ½ cup hot broth.  Simmer, uncovered, stirring often, until most of the broth is absorbed.  Continue adding ½ broth and cook until barley is tender, about 20 minutes.  Toward end, add broth cautiously to avoid having excess liquid when barley is done.  Barley should be creamy, not runny.  Can be made ahead of time and refrigerated. Gently reheat over low heat until hot, stirring constantly and adding hot broth or water as needed.
  3. To serve, stir broccoli and butter into hot barley risotto.  Cover and set aside until broccoli is just starting to get tender, about 2 minutes.
  4. Taste and adjust seasoning, add salt and pepper. Serve hot.