Barley risotto verde

Ingredients

• •4 cup low-sodium vegetable broth
• •4 cup water
• •4 shallots, finely chopped
• •4 clove garlic, pressed
• •1 cup medium pearled barley (not quick-cooking)
• •1 cup dry white wine
• •1 clove garlic
• •2 cup fresh basil (loosely packed)
• •1 1/2 cup baby spinach
• •1/2 cup fresh parsley (loosely packed)
• •1 tbsp olive oil
• •1/2 tsp salt
• •1/2 tsp ground black pepper
• •4 oz Parmesan cheese, grated
• •2 oz goat cheese, crumbled
• •1/4 cup fresh chives, snipped

Steps

1. 1In a 3-qt saucepan, bring broth and water to a simmer over medium heat. Reduce heat to low. Meanwhile, spray a 12-inch skillet (non-stick recommended) with olive oil; heat over medium-high heat 1-3 minutes or until shimmering. Add shallots; saute 1-2 minutes or until tender. Add garlic into skillet; cook 30-45 seconds or until fragrant. Add barley; cook 1 minute, stirring constantly with a wooden spoon. Add wine; cook 1-2 minutes or until wine is evaporated, stirring frequently.
2. 2Using a ladle, add 1 cup of the hot broth mixture to skillet. Cook 4-5 minutes or until liquid is absorbed, stirring occasionally. Repeat with remaining broth mixture in 1-cup increments, cooking and stirring 4-5 minutes after each addition or until all of the liquid has been added and mixture is creamy (about 28-35 minutes). Remove skillet from heat.
3. 3Meanwhile, place remaining garlic, basil, spinach, parsley, oil, salt and black pepper in a food processor. Process until finely chopped, scraping down bowl as needed. Add herb mixture and Parmesan cheese to skillet; mix well. Divide risotto among serving plates; top with goat cheese and chives.