Barley Risotto with Bacon and Brussels Sprouts
This hearty dish is sure to warm you up as temperatures outside start to fall. Feel free to sub in other hearty greens like blanched kale or mustard greens for the sprouts and the final product will be just as tasty.
- 1 quart low sodium chicken broth
- 2 T olive oil
- 1 small onion (minced)
- 1 1/2 c barley (not quick cooking)
- 1/2 c white wine
- 2/3 c Stonyfield Organic Whole Milk Plain Yogurt
- 3 T grated Parmesan cheese
- 6 slices bacon (cut crosswise into 1/4-inch slices)
- 1 lb Brussels sprouts (trimmed and thinly sliced from top to bottom)
- 1/2 t salt
- 1/4 t black pepper
Warm broth in a small saucepan over medium-low heat.
Heat oil in a large saucepan or stock pot over medium-high heat. Cook onion for about 5 minutes, stirring, or until softened. Stir in barley to coat with oil and cook for 1 minute.
Add wine to pot and cook for 2 minutes, or until liquid is almost completely absorbed. Reduce heat to medium. Add 1 small ladleful of broth (about ½ cup) and cook, stirring until broth is absorbed, about 3 to 5 minutes. Continue adding one ladleful at a time, as liquid gets absorbed and barley has cooked for 26 to 30 minutes. Add any remaining broth and ½ cup water. Reduce heat to medium-low and cover pot. Cook, covered, for 10 to 12 minutes, stirring every 4 or 5 minutes. Stir in yogurt and Parmesan cheese.
Meanwhile, cook bacon in a large nonstick skillet over medium-high heat for about 8 minutes or until crisp. Remove to a paper towel-lined plate with a slotted spoon.
Add Brussels sprouts to skillet and sprinkle with salt and pepper. Cook, stirring, for 5 minutes or until lightly browned. Reduce heat to medium if pan gets too hot. Stir Brussels sprouts and bacon into barley mixture and serve immediately.