Baked Barley Risotto with Spinach and Sun Dried Tomatoes
Ingredients
- 4 ounces sun-dried tomatoes (not oil-packed, about 24)
- 4 1/2 cups water
- 1 medium shallot
- 1 small bunch fresh oregano
- 1 small bunch fresh thyme
- 2 tablespoons olive oil
- 1 1/2 cups pearl barley
- 1/2 cup dry white wine
- 1 teaspoon kosher salt, divided, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1 ounce Parmesan cheese (about 1/2 packed cup grated on a Microplane or 1/3 cup store-bought grated)
- 3/4 cup whole-milk ricotta cheese
- 1 small lemon
- 1/4 teaspoon red pepper flakes
- 5 ounces baby spinach (about 5 packed cups)
- 2 tablespoons unsalted butter
Instructions
Baked Barley Risotto with Spinach and Sun-Dried Tomatoes serves 8 original recipe by The Kitchn.
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