TOASTED BARLEY RISOTTO WITH SPINACH AND HERB PURéE

Toasted Barley Risotto with Spinach and Herb Purée image

Provided by Will Gilson

Yield Makes 4 servings

Number Of Ingredients 16

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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, freshly ground pepper
1 freshly ground pepper
2 teaspoons chopped fresh thyme
1 bay leaf
1/2 bunch spinach, thick stems removed (about 2 cups)
1/2 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
1/3 cup chopped tender herbs (such as tarragon and/or chives)

Steps:

Preheat oven to 350°F. Toast barley on a rimmed baking sheet until light golden brown and fragrant, 8-10 minutes. Set aside.
Bring broth to a boil in large saucepan; reduce heat to low and keep broth warm.
Heat 1 tablespoon butter in a large skillet over medium heat. Add onion, season with salt and pepper, and cook, stirring often, until softened and translucent, about 5 minutes.
Add barley, thyme, bay leaf, and 2 cups warm broth to skillet and bring to a boil. Reduce heat and simmer, stirring often, until broth is almost absorbed, about 5 minutes. Add remaining broth by 1/2-cupfuls, allowing it to be absorbed before adding more and stirring often, until barley is tender and mixture is creamy, 40-50 minutes (you may not use all the broth). Remove bay leaf.
Meanwhile, cook spinach and parsley in a large pot of boiling salted water until leaves are bright green and just wilted, about 5 seconds. Drain; transfer to a bowl of ice water and let cool. Drain and squeeze well to remove excess water.
Coarsely chop spinach and parsley, then purée with oil and a splash of water in a blender, adding more water as needed, until smooth. Set spinach purée aside.
Mix garlic, lemon zest, and lemon juice into barley mixture, then mix in Parmesan 1/4-cupful at a time, stirring until melted and well combined before adding more. Mix in remaining 2 tablespoons butter.
Remove barley risotto from heat and mix in spinach purée and herbs; season with salt and pepper.