8 oz Dry barley – rinsed
_ ea Medium onion
4 oz Extra virgin olive oil
Salt & Pepper – to taste
1 ea Garlic clove
1 cu Reggiano Parmiggiano or Grana Padana – grated
_ cu White wine
24 oz Chicken stock / Vegetable broth
8 oz Carrot purée

Risotto: (takes approximately 25 minutes)
- Heat 4 oz. extra virgin olive oil in large sauté pan
- Add onion & garlic – stir until translucent (3-4 minutes)
- Add rice – do not pre rinse.
- Stir quickly using wooden spoon
- Add 1 cup white wine - stir
- Slowly add your stock in 1-2 cup increments - stir
- When liquid is nearly incorporated add more stock - stir
- When all of stock is nearly used the risotto should be creamy in consistency but the rice still firm
- Add carrot puree
- Add salt and pepper to taste
- Add additional stock if necessary
- Add parmesan and one last final stir!