Saturday, July 19, 2014

Bleu Cheese, Cherry and Spinach Barley Risotto

Serves 6

  • 1.5 c. barley
  • ~5 cups chicken stock
  • 1-2 T butter
  • 2 shallots, minced
  • 1 small clove garlic, minced 
  • 1/2 pound cherries, halved, seeds removed
  • 2-3 ounces St. Agur, or similar rich bleu cheese
  • 2 ounces (half a package) baby spinach
  • Minced marjoram and thyme to taste, fresh preferably
  • Salt and pepper to taste
  • Honey to taste (optional)
Cook barley risotto style. toast grains first in pan with no liquid. Add liquid to cover, bring to a boil, then reduce heat. Continue to add liquid as the other liquid evaporates until cooked al dente (1 hr, to 1.15). Meanwhile, saute shallots and garlic, then add cherries, then add spinach and stir till wilted. Set aside. Add blue cheese to barley, and stir in. Add in more chix stock till a thick, viscous, soupy texture is achieved. Add cherry mixture, and season to taste. Serve warm. We served this with steak.