Dinner Tonight: Barley Risotto With Cauliflower And Red Wine Recipe

• 7 to 8 cups vegetable or chicken stock
• Salt and black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, minced
• 2 garlic cloves, minced
• 1 1/2 cups barley
• 1 cauliflower, stems removed and the florets broken up into small pieces
• 1 cup red wine
• 3 tablespoons fresh parsley, chopped
• 2 ounce Parmesan cheese, grated (about 1/2 cup)

1. Pour the stock into a medium-sized pot and bring to a simmer.
2. Meanwhile, pour the oil into a large pot set over medium heat. Add the onion and cook until soft, about 3 minutes. Then add the garlic, cauliflower, and barley. Cook until the barley starts to crackle, stirring occasionally, about 2 minutes.
3. Pour in the wine, and cook until it has all evaporated. Then add enough of the stock to just cover the barley. Stir often, and cook until most of the stock has been absorbed. Ladle in more stock to cover. Continue stirring and adding stock as needed, until the barley is tender, but still has a little bite to it. Then add one more ladle of stock, dump in the parsley and Parmesan, turn off the heat and set aside for a minute. Season with salt and pepper to taste.

vegetable, salt, extravirgin olive oil, onion, garlic, barley, cauliflower, red wine, fresh parsley, parmesan cheese

Taken from www.seriouseats.com/recipes/2010/01/barley-risotto-with-cauliflower-and-red-wine-recipe.html (may not work)