Name: Toasted Barley Risotto with Spinach and Herb Purée
Yield: 4 Servings
Ingredients: 1 cup pearled, hulled, or hull-less barley; 8 cups low-sodium vegetable broth; 3 tablespoons unsalted butter, divided; 1 medium onion, finely chopped; Kosher salt and freshly ground black pepper; 2 teaspoons chopped fresh thyme; 1 bay leaf; ½ bunch spinach, thick stems removed (about 2 cups); ½ bunch flat-leaf parsley, thick stems removed (about 1 cup); 2 tablespoons olive oil; 1 garlic clove, finely grated; 1 teaspoon finely grated Meyer lemon or regular lemon zest; 1 tablespoon Meyer lemon or regular lemon juice; 1 cup finely grated Parmesan; ⅓ cup chopped tender herbs (such as tarragon and/or chives)

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Marcus Nilsson

Making risotto is like taking care of a baby—it demands a lot of attention, but its needs are simple. Coddle this one with frequent stirring and it will turn out just fine.

Recipe notes