I’m very excited to say this week I’ve got a super savoury recipe for you to try! It is pretty quick and requires minimal effort. So even the most unenthusiastic (lazy) of you should manage. We are making ‘Easy peasy yes pleasy risotto’ (yes it is just as cheesy as its’ name.)
Firstly, can I get some appreciation for the face lift the blog’s had this week. A owe a massive thank you to my extremely talented friend Miriam, who is an up and coming graphic design superstar! Didn’t she do a great job?
Just so you know…my brain is a bit pre-occupied at the moment fretting about Uni. I’m currently easily frightened and a tad forgetful. So bear with as we go forth in this post.
This week, my friends and I went out for our very first round of drinks. I’m officially an adult now; the definition of sophistication. Although…between you and me…we got the cheap watered down wimpy ones. Still alcoholic though so it definitely counts. Roll on the good times.
Another thing which happened to me this week was embarrassing myself in front of a group of fit tourists. I went for a nice peaceful run around the lake near our house…which is great because nobody has to see my sweaty red post-run face. Anyway, right near the end (once I’d reached my peak attractiveness) there was a group of guys checking out the lake. They were standing on the grass blocking my path, so I was like ‘I’ll just breeze on by and impress them with my effortless athletic ability.’ Alas running on sand is just as difficult as it looks. Meaning I had to hobble ungracefully, blotchy-faced and all, at a painstakingly slow pace while they all grimaced at the sight before them. Talk about a hot mess.
Therefore in my current cringey state I require serious comfort food …and this delicious risotto certainly did the trick!
Note: This recipe can be made using either rice or barley depending on your preference (nay adventurousness.)
Easy peazy yes pleasy risotto: – Serves 2 as a main
- 1 cup uncooked pearl barley or Arborio (risotto) rice
- 3.5 cups chicken/vegetable stock
- 1 clove garlic, chopped finely/crushed
- 1.5 tbsp butter or olive oil
- 1 tbsp fresh squeezed lemon juice (optional)
- 1/4 cup parmesan ( not optional )
- salt + pepper as desired
Next, add your uncooked barley/rice and stir to coat. Let it brown for about 1-2 minutes, constantly stirring.
Add one cup of stock and then let it come to a boil. (It may explode but don’t stress it will chillax if you pull it off the stove for a sec.) Reduce the heat down to medium low.
Then keep adding the stock ½ cup at a time, letting the liquid absorb almost completely before adding more. Stir frequently so it doesn’t ruin your mum’s best saucepan.
It should take about 35 minutes all up. Don’t fret. All you are required to do is lazily lope over and stir it a few times. Once all the liquid has been absorbed the barley/rice should be soft (barley will still be quite chewy.)
Remove it from the heat and stir in the lemon juice and cheese. Season nicely and enjoy!
Fast facts on barley:
- It is grown in 100 countries worldwide.
- Interestingly it is grown most widely in Russia
- It contains 8 essential amino acids
- It regulates blood sugar
- It is used to make beer and whiskey
Have an awesome week. Until next time… avoid running on sand, remember to be grateful for each day and laugh at yourself (everyone else does anyway.)
Now get off your bum and make some risotto!