This lemon saffron risotto is super light and packed with spring flavor. Lemon zest, turmeric, and saffron combine to form a richly aromatic base for this vegan optional barley risotto!
Ingredients
¾ cup dry barley
3 tsp olive oil, divided
2 cloves garlic, chopped
¼ cup (about half of one) red onion, chopped
¼ tsp (a pinch) saffron
¼ tsp turmeric powder
¼ cup dry white wine
2 cups vegetable broth, divided
2 tsp sea salt
1 tsp lemon pepper
3 tbsp lemon zest
¼ cup shaved parmesan (optional)
Instructions
In a deep medium sized saucepan, heat 2 tsp olive oil over medium heat
Add the chopped garlic and onion and stir until fragrant, about 5 minutes
Add the saffron and turmeric and cook for an additional 2 minutes
Pour in barley and continue to stir until the barley is lightly toasted (about 2-3 minutes)
Working slowly, add increments of the wine, stirring until all the liquid is absorbed
Add ½ cup of the broth and continue stirring until all the liquid is absorbed, then add one more ½ cup.
Add the other cup in ¼ increments and stir continuously
When there is very little liquid remaining (but not quite dry), add lemon zest and stir.
Season with salt and pepper to taste
Let stand off heat and covered for two minutes, then stir and serve
Optional: top with parmesan before serving
Recipe by Whisk & Shout at https://whiskandshout.com/lemon-saffron-barley-risotto/