Barley Risotto (South Beach Diet Phase 2) - cooking recipe

Ingredients

3 cups low sodium chicken broth
2 teaspoons extra virgin olive oil
1 small onion, thinly sliced
1/2 cup pearl barley
1/4 cup fresh grated parmesan cheese
1/4 teaspoon salt
fresh ground black pepper

Preparation

In a medium saucepan, bring broth to a simmer; remove from heat and cover to keep warm.
Meanwhile, in a second medium, heavy bottomed saucepan, heat oil over medium heat. Add onion and barley; stir to combine. Reduce heat to low and cook, stirring occasionally, until onion is softened and barley is lightly toasted, about 5 minutes.
Add a third of the broth, bring barely to a simmer, and cook over low heat, stirring occasionally until brother is almost absorbed, about 12 minutes.
Repeat with next third of broth, and then with the final third. Remove pan from the heat and sit in the Parmesan, salt, and pepper to taste.