Pearl Barley, Parsnip & Sage Risotto Recipe

In a large pot, heat the olive oil and butter over medium heat. Add the onion and garlic, and cook until softened.

Add the pearl barley to the pot and stir to coat in the oil and butter mixture. Cook for 1-2 minutes.

Pour in the white wine and cook, stirring, until it has mostly evaporated.

Gradually add the vegetable broth, about 1 cup at a time, stirring constantly and allowing the liquid to absorb before adding more.

After about 25 minutes, add the diced parsnips and continue to cook until the barley is tender and creamy, and the parsnips are cooked through.

Stir in the grated Parmesan cheese and fresh sage. Season with salt and pepper to taste.

Remove from heat and let sit for a few minutes before serving. Garnish with additional sage if desired.