Pearl Barley and Carrot Risotto

Ingredients

• 8 cups Nourish Broth, divided
• 1 ¹⁄₂ tsp Nourish Broth Mix
• 1 cup boiling water
• 4 carrots, peeled, chopped and divided
• 3 tbsp olive oil or butter
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 2 - 3 tbsp Marinara Sauce Mix
• 1 cup pearl barley
• 2 green onions, sliced — optional
• ¹⁄₂ cup Parmesan cheese, grated
• Sea Salt, to taste
• Black Pepper, to taste

Preparation

1. In Multipurpose Pot, bring Nourish Broth to a boil. Add 3 carrots and simmer until very tender, then purée mixture. Strain through a sieve and discard any solids. Set aside and keep warm.
2. Heat oil in large frying pan over medium heat. Add garlic, onion and Marinara Sauce Mix. Finely chop and add remaining carrot. Stir often for 3-5 minutes, until onion is soft.
3. Add barley and stir to coat. Pour in 2 cups strained broth. Bring to a boil, then reduce heat. Simmer, stirring often, until most of the liquid is absorbed. Add remaining stock, 1⁄2 cup at a time, letting it absorb before adding more. Simmer about 45 minutes, until barley is tender.
4. Remove from heat and stir in green onions and Parmesan. Taste and season with Salt and Pepper.