Linabella's Gourmet Garlic Farm, LLC: Linabella's Barley "Risotto"

This recipe is great if you are on a restricted diet with no pasta or if you have a wheat allergy. It is also a very tasty substitution for a Risotto made out of the traditional Arborio rice and the barley is very affordable and seems to always be stocked in everyone's pantry. We love it (including our children) and hope you will enjoy it also.

2 heads of roasted garlic (can use less)

½ cup finely chopped onion (you can substitute shallots)

2 tablespoons unsalted butter

3 cups of chicken broth

1 cup of water (may need ¼ cup more depending on how soft you like your barley)

1 cup pearl barley

¼ cup Linabella’s Garlic Lover’s Pesto

Optional

Fresh tomato and basil to garnish

In a large heavy saucepan cook onion (or shallots) and roasted garlic in butter over moderate heat, stirring, until softened. Try to mash the roasted garlic with the onion and butter while you are stirring- so the roasted garlic is not in large pieces. Add 2 cups of the chicken broth, water and barley and simmer, covered, until most of the liquid is absorbed and barley is al dente, about 30 minutes. Gradually add remaining cup of broth, about ¼ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until absorbed completely. Remove pan from heat and stir in the Linabella’s Pesto.

Slice a tomato and and place it on top of the Barley “Risotto” with the fresh basil to add some color.

Serves 4 to 6 as a side dish.