saffron barley orzotto

Not a typo...

like risotto but

without all the fuss

so says

Nigella Lawson

I immediately googled

the recipe

which is not available

online

so I turned to others

who like myself
had to have it!

Sam

a fellow blogger from

Loving Oven
(I'm lovin' that oven too)

shared her rendition

but with a desire
to keep

all things plant based

I developed mine.

Saffron Barley Orzotto

1 Cup Pearled Barley

2 Shallots finely chopped

4 Cloves Garlic, minced

1 Tablespoon Olive Oil

1 Tablespoon Earth Balance

1/2 Cup Dry White Wine

2 Cups Vegetable Broth

2 Cups Water

Pinch of Saffron

Salt and Pepper to taste

Here's the how:

Bring the broth and water to a boil

and add a healthy pinch

of Saffron crumbled with fingers

stir to combine and remove from heat.

Set aside.

Heat a heavy (Cast Iron is great!) skillet

over medium heat with

oil and butter

Add shallot and saute until translucent

Add garlic 

heat for 1 minute longer

Add the pearled barley and stir to coat

for a few minutes.

Add the wine

My choice.

One of my complaints is when a recipe

calls for wine

and they don't provide

the brand that was used!

I'm breaking that tradition.

Reduce slightly

add the broth/saffron mixture

and simmer on medium

for about 30 minutes

until all liquid is absorbed.

Stir on occasion.

No constant attention needed

like with risotto.

A lazy woman's delicious alternative.

While it was doing its thing

I decided to saute some asparagus

which is my new favorite way to eat it.

Chopped into one inch pieces

and pan-fried in 1 T olive oil

with a bit of salt and pepper.

Brown it a touch.

Mmm...

so good

and 

a perfect companion to the 

orzotto

I tasted this creamy

 carb-rich 

comforting

dish

and had to share.

Fresh Parmesan can be added 

after the liquid is fully

incorporated

but

I enjoyed mine

as is...

well,

was. 

For it is all gone.

The whole family loved this one

and yours will too.

Thanks for the inspiration,

Nigellissima!