Spring Dinner: Barley Risotto
A long time ago I swore I would stop making risotto. I love to eat it, but every single time I’ve tried to make it, I cook and stir for an hour, and the rice is still hard and crunchy. But I was so excited by my decision to make food that I actually want to eat that I threw down the risotto gauntlet (am I using that phrase correctly?) and made Spring Barley Risotto. Ok, so maybe it doesn’t count as risotto because it uses barley instead of arborio rice. Whatever. That’s probably why it worked and wasn’t like eating parmesan-encrusted pebbles. The recipe came from an article about the benefits of eating vegetarian, so I’m a little ashamed to tell you that I added shrimp. Which made it really, really good. I’d recommend it even without the shrimp, though. Yum!