Barley Risotto with Roasted Tomatoes and Nicoise Olives
| Yield: | 6 Servings |
| Categories: | Tomatoes, Side dishes |
| 3 | Tomatoes (about 1 1/2 pounds); cut crosswise | |
| 5 | c | Water; more if needed |
| 1 1/2 | c | Chicken stock; homemade or canned |
| 1 | tb | Olive oil |
| 1 | Onion; chopped fine | |
| 1 1/2 | c | Pearl barley (about 11 ounces) |
| 1 1/2 | ts | Salt |
| 1 1/2 | tb | Butter |
| 6 | tb | Parmesan cheese; grated |
| 2 | tb | Heavy cream; optional |
| 3 | tb | Nicoise olives; chopped |
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