Barley Risotto

Directions

1. In a saucepan, caramelize the onion with garlic. Add the barley to the pan and lightly toast it.

2. Add the white wine and then the stock in small amounts, stirring constantly. Season with salt and pepper, tasting as you go.

3. To finish, add 2 cups chicken stock and cook, stirring often, until the liquid is almost gone. Then, stir in a generous helping of parmesan cheese and butter.

4. Stir vigorously until the cheese and butter is fully incorporated into the barley risotto. Serve immediately.