Vegetable Barley Risotto
Team: Looney Lemons
Host School: Ferrisburgh Middle School
Age Group: Middle School
Ingredients
4 cups Pearl Barley
1 Red Pepper, diced
1 Celery Root, peeled and diced
1 Parsnip, chopped
1 Onion chopped
1 head Broccoli, chopped
2 Tomatoes, chopped
1 1/2 cups Corn
1/3 cup Olive Oil
5 cloves Garlic
4 Cups Cheddar Cheese
8 Cups vegetable Stock
2 Cups Cream or Milk
salt and pepper
Preparation Instructions
saute grlic and onion in olive oil until translucent. Add barley and stir until coated. Add 3 cups warmed veg. stock and stir. Simmer over med. low heat for 8 minutes until liquid is absorbed. Add 2 more cups stock and simmer again for 8 minutes. Add vegetables. Add the rest of the stock and ssimmer until liquid is absorbed again, then add cream and cheese and stir. Season with salt and pepper to taste. serve