Pearl Barley Risotto

Apparently the correct term for this risotto is an Orzotto... so there you go, something new to discover around every corner! I decided to try this as a healthier option, and seeing as Barley is so cheap I thought i'd give it a  go.. Barley is high in fibre (double that of brown rice), high in protein, contains several vitamins and minerals including niacin (Vitamin B3), thiamine ( Vitamin B1), selenium, iron, magnesium, zinc, phosphorus, copper, antioxidents and phytochemicals. All of which are good for your health! So eat away happy in the knowledge your doing your body a favour of which it will return to you feeling great. 
 I love the nuttiness of the flavour and chewiness of the texture.. and as I am known as being a slow eater, this meal sure took that to a whole new level of slowly grazing through.. or happily chewing away should I say. 
This recipe is loosely based on another I quickly browsed in search of a recipe, you can find this at: http://edenkitchen.com/green-vegetable-risotto/

For this you will need:

1 Onion
 A few cloves of Garlic
1 Cup Pearl Barley
5 Cups of Vegetable Stock
1 Can chopped Tomatoes
Feta
Asparagus
Spinach



Heat a pan with Olive Oil, add chopped Onion and Garlic then add Barley and slowly add stock,canned tomatoes, stirring  every now and then as it sticks to the pan so you may need to add more boiling water every now and then to prevent it from drying out and let the barley cook through. This usually takes about 40 mins all up to cook, it certainly doesn't need as much stirring and isn't as time consuming as normal risotto as you can go into the kitchen every 10 mins or so and give it a stir and add more hot water if it needs it. I chopped up the greens and added it about 5 mins away from the end of the cooking time. The results were delicious, a very hearty and satisfying meal to cook and enjoy eating. I plan to make many more times adjusting the ingriedients from time to time. Bon Appetit! :)