Barley Risotto with Goat Cheese and Grapes recipe is beyond good! Every bite is sweet and tangy, a little acidic, and perfectly nutty with the aroma of toasted barley.
2 Cups Barley (hydrated overnight in the fridge)
2 Carrots diced
1 Onion diced
4 Chinese sausages diced (optional)
1 cup cooked Lentils (optional)
2 Cups vegetable stock (as needed)
4 Oz Goat Cheese
1 Cup Green Grapes halved
1 Garlic clove sliced thin (optional)
In a cast iron skillet or pan with medium high heat, sauté the onions, garlic, and Chinese sausage together.
When the onions are translucent, add the hydrated barley, water and all. Let the liquid reduce until its syrupy and bubbling.Taste and add more water or vegetable stock as necessary.
Once the barley has absorbed the liquid and has the right texture when you taste it, add goat cheese. Just a few knobs, it will melt and act as the tangy cream holding the risotto together.
Let rest 2 minutes off the heat. Serve and top with fresh sliced grapes.
You can make this recipe vegetarian by omitting the Chinese Sausage. If you do, add shiitake mushrooms to replace them.
You want the barley a little tangy and almost sour from the goat cheese, because the grapes at the end are sweet and acidic, they pair beautifully together and balance each other out.
- Category: Lunch
- Method: Risotto
- Cuisine: Mediterranean
Keywords: Barley, Risotto, grains, Grapes, goat cheese