Sb Barley Risotto

• 3 cups lower-sodium chicken broth
• 2 tsp extra-virgin olive oil
• 1 small onion, thinly sliced
• 1/2 cup pearled barley
• 1/4 cup freshly grated Parmesan cheese
• 1/4 tsp salt
• Freshly ground black pepper

1. In a medium saucepan, bring broth to a simmer; remove from the heat and cover to keep warm.
2. Meanwhile, in a second medium, heavy-bottomed saucepan, heat oil over medium heat. Add onion and barley; stir to combine. Reduce heat to low and cook, stirring occasionally, until onion is softened and barley is lightly toasted, about 5 minutes.
3. Add about a third of the broth, bring to barely a simmer, and cook over very low heat, stirring occasionally, until broth is almost absorbed, about 12 minutes. Repeat with another cup of the broth, and then with the remaining cup of broth. Cooking time will be about 50 minutes total. Remove the pan from the heat and stir in parmesan, salt and pepper to taste.

lower, extravirgin olive oil, onion, barley, freshly grated parmesan cheese, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/sb-barley-risotto-50034121 (may not work)