Artichoke Barley Risotto

I love the texture of barley, especially in risotto, so when I found this recipe, I used it as a perfect excuse to opt for pearl barley instead of arborio rice.

Artichoke Barley Risotto
(Serves 2)

1 tbsp oil
1 garlic clove, finely chopped
1 cup artichokes in oil, drained
1 1/2 cup pearl barley (or arborio rice)
800ml vegetable stock (more if needed)
100g feta, crumbled
Handful fresh basil, finely chopped

- Heat the oil in a medium pan, and soften the garlic, allowing it to release the flavour, for a couple of minutes. Then, add the artichoke, and fry for a few minutes.

- Pour in the barley, and stir until coated, pour over a ladleful of the stock and stir until it has all been absorbed, repeat until there is no stock left. Add more if the barley isn't quite done by the time you have used up the stock.

- Swirl through the crumbled cheese and basil, and allow for the cheese to melt a little before serving.

Serve up in bowls, garnished with some extra cheese and basil, and enjoy!

Remember the Game of Thrones popcorn last week? Well! This week, it was the Snow/Stark popcorn that was made: Popcorn with butter, cinnamon, nutmeg and dusted with icing sugar aplenty, because it is the kingdom in the North, and yet they are (mainly) lovely, warm-hearted people!

Winter is coming! Somewhere.... This was delicious!

So far this week has gone by pretty fast, and guess what? It's Friday tomorrow! Any plans?

Tonight I have just been chilling, currently I am reading Carlos Ruiz Zafon's "The Prisoner of Heaven" - so addictive! Especially since he keeps all the chapters more or less to five pages or under, which just triggers the little bookist in me going "OK just ooooone more chapter", and then - dang! 50 pages read, hah ^ ^
The weather here in Glasgow has been marvellous this week, it's amazing what big a change it makes *smiles* I hope you have a lovely evening, and a great weekend to come x


Original source:
Good Mood Food, p. 51

- Jules