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Clean out the fridge barley risotto

Brendan_Lee_56950

Carrot, snap peas, shallot, parmesan, braised leeks, white wine vinegar pickled shallot, pressure cooked pearl barley

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Brendan_Lee_56950

pressure cook for 12 minutes at 15psi with 2.5:1 water to barley ratio and then finish in pot on stove with extra veg stock and parmesan until you get the consistency you want

sebastian_palmigiani_21610

brendon, which method did you use for the risotto? i have tried the MCH recipe and plan to try one from america's test kitchen

http://my-own-test-kitchen.blogspot.com/2011/10/almost-hands-free-risotto.html

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