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. Barley Risotto with Bacon and Brussels Sprouts Go to recipes By Stonyfield Side Dishes Italian Winter Valentine's DayThis 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. Ready In: 1 hour Level: Easy Prep: 5 minutes Cook: 55 minutes Yields: 6 Servings Print RecipeIngredients1 quart low sodium chicken broth2 Tbsp olive oil1 small onion (minced)1 1/2 c barley (not quick cooking)1/2 c white wine2/3 c Stonyfield Organic Whole Milk Smooth & Creamy Plain3 Tbsp grated Parmesan cheese6 slices bacon (cut crosswise into 1/4-inch slices)1 lb Brussels sprouts (trimmed and thinly sliced from top to bottom)1/2 tsp salt1/4 tsp black pepperdirectionsStep 1Warm broth in a small saucepan over medium-low heat.Step 2Heat 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.Step 3Add 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.Step 4Meanwhile, 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.Step 5Add 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.