Spring Pea and Leek Risotto

After a very fruitful trip to the farmer's market this afternoon, I decided to use some of the amazing produce I got to make a fresh spring risotto. Once again, I used barley because, like traditional arborio rice, it becomes soft and creamy when cooked slowly and stirred often. It's both lower in calories and higher in protein and fiber. It also adds a nutty taste and slightly chewy texture to the dish. Yummy fresh peas take a few minutes to shell, but their crisp texture and fresh flavor are essential to this dish. Serve with a light sprinkle of fresh parmesan and some black pepper.

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Barley Risotto with Kale and Cannellini Beans

Creamy, flavorful risotto is a tasty and comforting meal. Like arborio rice, barley becomes soft and creamy when cooked slowly and stirred often. Lower in calories and higher in protein and fiber than a traditional risotto, barley also adds a nutty taste and slightly chewy texture to the dish. Mixed with kale and cannellini beans and topped with some fresh parmesan, it's a complete, restaurant quality dinner. You have to invest some time in watching and stirring the risotto, but it's worth the wait.


Recipe after the jump.
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