RecipeMuncher

I’ve made my fair share of risottos over the years but never used barley.  Traditionally risotto is made with arborio or carnaroli rice because of their high starch content which results in a creamy consistency when combined with a broth.  Barley is a staple I seem to only use in soups or stews so I was pleasantly surprised with how this risotto turned out. Barley is a very good source of fiber and selenium, and a good source of phosphorus, copper and manganese. The American Jo (...)