Happy end to your Monday! I’m so happy today is over – I’m sitting in my pajamas with my feet up on the ottoman watching HIMYM with Nick :)
Nick wanted another rest day today, so instead of running, I came home and did some yoga + my summer glow boot camp stuff from yesterday. I did the 20 minute Gentle Hatha download, but I just could not get into it today. I finished it, but my mind was just going everywhere and I couldn’t focus at all. After I finished the yoga + boot camp stuff, I came back upstairs to start on dinner.
Since our fridge is bursting at the seams, I wanted to use up some leftovers with dinner tonight before adding too much more to our stash.
I heated up part of Nick’s dad’s leftover chicken and zucchini/squash from the other night for my plate, and Nick had the last caribbean chicken thigh from our cookout.
Nick’s mom brought a bunch of veggies with her this weekend and some didn’t get used with the meals we made, so I had to use them tonight.
I’m calling this Barley Risott-no:
- 1/2 yellow and orange pepper, diced
- 1/2 cup shredded carrots
- 1 scallion, sliced
- 1 bunch asparagus, sliced into 1-2″ pieces
- 1 cup fresh peas from our garden (could you frozen)
- 1 1/4 cups quick cooking barley
- 2.5 cups water
- salt, pepper, garlic powder, parsley
- 1-2 Tbsp parmesan (I used soy parm)
- Heat pot over medium heat with a little oil.
- Add in diced peppers, carrots, and scallion and let cook until softened.
- Take pepper mixture out of pan and add water to pan.
- Bring water to a boil and add barley and peas.
- Let cook about 5 minutes, then add the asparagus.
- Stir in the seasonings.
- Stir in the parm once the barley is cooked and all the liquid has been absorbed.
This risott-no turned out great! I wanted to do the whole add-the-hot-liquid-slowly to draw out more starch, but eh….I was already in my pjs while cooking, so I just let it do its thing while I packed my lunch for tomorrow.
Alright, one more load of laundry is calling – see you in the morning!
Have you ever made real risotto?
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I’m SO intimidated by the process of making risotto – hopefully I’ll work up the courage one day, haha :-D You get props for trying!
Ooh your plate’s so colorful :)
I haven’t made risotto in so long!
You know, I bought a box of arborio rice recently, but it’s just sitting in my cabinet b/c I’m too intimidated to make it!!
Looks good! I’ve never made real risotto either, I’m just not that skilled!
I have a hard time focusing on yoga sometimes too. It happens! Have a good night!
haha, risott-no, that is a cute name…
I’ve never tried making real risotto yet…I would like to try someday though!
No, but I’m loving the risott-no you made. I think I’m going to have to try it!
That barley risott-no looks so yummy! I’ve never made real risotto before–I don’t think I’m skilled enough! I’d love to make the one you made, though :D
Risotto is a piece of cake! It really doesn’t take that long and tastes SO decadent even when its not!!
Did you know that on Lifetime at 7EST they play a full hour of HIMYM? I usually watch that and then flip over to CBS so it’s a full hour and a half of HIMYM goodness :D Can’t get enough!
That dinner sounds so good – the veggies, the risottno, yum!
I would love a plate of food like this for dinner! So many beautiful veggies!
We’re making risotto this week! Assuming we pick up asparagus.
I used to make risotto fairly often when I was cooking for my parents and brother back home, but I hardly ever make a big batch of it for myself! Mushroom risotto is my fave. SO good!
I love the name of your dish, and those tomatoes look amazing!! I’m jealous of your peas!
LOVE the barley rissot-no…too cute! i have made risotto – i’ve found it relatively simple to make and really, really delicious. i’ve made a butternut squash one that was out of this world delicious!
have a fabulous tuesday :)
I did make risotto once… and I’ve been meaning to do it again ever since. I saw a recipe for butternut squash and sage risotto that sounded soo good, but I haven’t gotten around to it yet. Maybe in the fall I’ll experiment with more of them. I just made a basic one with chicken broth and parmesan. It’s not nearly as daunting as you’d think. :o)