Arborio rice is an Italian short-grain rice that is traditionally used to make risotto. When cooked, the grains become creamy and chewy - perfect for a comforting dish like risotto. Here, instead of using the traditional arborio rice, I used barley, which still creates that creamy, chewy texture, but is a bit more wholesome. The addition of a little millet to this risotto is also nice - for added nutrition, texture, and flavor. This risotto makes for a lovely lunch or a nice side dish for dinner.
Risotto can be adapted a million different ways. The version I have pictured includes some quartered cherry tomatoes, toasted almonds, a bit of fresh oregano, and a drizzle of olive oil. You can use this risotto recipe as a springboard for all kinds of flavor combinations. I have included a few of my own ideas in the recipe below, but definitely experiment. And if you do, let me know what you like!
Notes: If you'd like to make this a full meal that is a little more substantial, you might try some grilled chicken or a fried egg on top. If you are lucky enough to find it, farro is a great and delicious substitution to the barley, but both work equally well.
Adapted from 101 cookbooks
This post linked to The Nourishing Gourmet