ONE-POT BARLEY RISOTTO

4 servings, 30 minutes

INGREDIENTS

• 1 tbsp ghee

• 1 tsp fennel seeds 

• 1 cup leeks, finely sliced (white & light green parts only)

• 1/2 cup celery, chopped

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/4 tsp turmeric powder 

• 1 cup hulled barley, rinsed and soaked for 1-2 hours (or overnight for faster cooking)

• 3 cups vegetable broth

• 1 cup peas (fresh or frozen)

• 1/4 cup pine nuts, lightly toasted

• Salt & pepper to taste

• 1 tbsp lemon zest 

• Fresh lemon juice for topping

• Fresh parsley, chopped (or fresh cilantro)

• 1/4 cup parmesan cheese (optional, omit if kapha)

DIRECTIONS

1. Heat a large pot over medium heat. Add ghee and fennel seeds, allowing them to sizzle for 30 seconds. Add leeks and celery. Sauté for 2-3 minutes until soft and fragrant.

2. Drain the soaked barley and add it to the pot. Stir in basil, oregano, and turmeric. Pour in the vegetable broth and bring to a gentle simmer. Cover and cook for 20 minutes, or until barley is tender, stirring occasionally.

3. Stir in peas and pine nuts, cooking for another 5 minutes until the barley is tender and creamy. Add salt and pepper to taste. If needed, add a splash of water or veggie broth.

4. Turn off the heat. Stir in the parmesan cheese (if using), lemon zest, lemon juice, and parsley. Serve warm and enjoy!

#onepotmeal #lunch #dinner #spring #winter #summer #vata #pitta #kapha #italian

Notes

• Risotto is quite comforting but between the cheese and the rice, it can be heavy, especially in the late winter and spring (although, keep in mind heavy is not a bad quality for vata & pitta).

• Using barley instead of rice, lightens the dish, making it better for kapha.

• This dish is good on its own and doesn't really need the parmesan cheese but the vata or pittas in the crowd might like it. Even kaphas can do well with a light sprinkling :). It's all about balance.

• Feel free to serve on its own or with a side of steamed kale.