Thursday, February 24, 2005

tomato-pesto barley risotto

This is actually from Tuesday night, not last night. And it's delicious.


1/2 small onion, finely diced
1.5 ish litres lightly salted chicken stock, heated
1/3 - 1/2 cup white wine
1 cup barley (pearled or pot)
1 cup chopped dried tomatoes*
1 tbsp or so pesto
1/2 cup grated parmesan

Sauté the onion in a bit of olive oil until translucent. Add barley & stir til it smells toasty. Add wine, stir until absorbed. Now start adding the chicken stock about 1/2 cup or so at a time, stirring frequently (but not constantly, you can do other stuff while you make this). When it gets almost to the texture you want it, add the tomatoes, pesto, pepper and cheese, then adjust seasoning to taste. Cover and leave off the heat for 5 minutes, then serve.

*To make your own dried tomatoes, use romas, quarter them, drizzle with a bit of olive oil and sprinkle with salt, place them on a parchment-lined baking sheet (important - they are sticky little buggers when they're done), and leave them in a 200F oven for at least 4 hours.


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