Ingredients
- 1 medium head cauliflower, cored
- 4 tablespoons extra-virgin olive oil, divided
- 1 cup pearl barley
- 3 1/2 cups reduced-sodium chicken broth
- 1 1/2 cups water
- 4 garlic cloves, thinly sliced
- 1/4 cup dry white wine
- 1/2 cup grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped flat-leaf parsley
Description
Toasting Barley In A Dry Pot Adds An Extra Dimension To This Hearty Twist On Risotto.
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