Barley Risotto Carter

• 1/2 cup finely chopped onion
• 2 tablespoons unsalted butter
• 3 cups chicken broth
• 1 cup water
• 1 cup pearl barley
• 1 cup frozen peas, thawed
• 1/2 cup pecans, toasted and chopped
• 2 tablespoons finely chopped fresh parsley leaves
• 2 tablespoons finely chopped fresh mint leaves
• 2 teaspoons freshly grated lemon zest

1. In a large heavy saucepan cook onion in butter over moderate heat, stirring, until softened.
2. Add 2 cups broth, water, and barley and simmer, covered, until most of liquid is absorbed and barley is al dente, about 30 minutes.
3. Gradually add remaining cup broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until absorbed.
4. Stir in remaining ingredients and remove pan from heat.
5. Season "risotto" with salt and pepper.

onion, unsalted butter, chicken broth, water, pearl barley, frozen peas, pecans, parsley, mint leaves, freshly grated lemon zest

Taken from www.epicurious.com/recipes/food/views/barley-risotto-carter-11987 (may not work)