Broccoli Barley Risotto
Bring stock and wine to boil over medium high heat. Reduce heat and simmer.
Heat oil in 8 qt stock pot over medium high heat. Add 3 minced garlic cloves and cook for 1 minute. Stir in barley and thyme. Add ladleful at a time of stock to barley and stir constantly. As liquid is absorbed add more and repeat for 30 minutes or until barley is tender. Add broccoli with last ladle.
Meanwhile, heat oil in sauté pan over medium high heat. Add remaining minced garlic, cook for 1 minute. Add mushrooms and cook until liquid dissolves.
Add cooked mushrooms to barley risotto. Stir in parmesan, chili flakes, season with salt and pepper. Serve with shaved parmesan.
Recipe courtesy of Chef Camille Renk of Camille’s Kitchen.
Cooking decreases the glucoraphanin content of Beneforte broccoli as it does for all broccoli. The best way to get the health benefits from any broccoli is to eat it raw or lightly steamed.