This is a delicious and fresh take on risotto: the barley adds a chewy texture, the lemon zest as a fresh twist, and the creme fraiche ensures the creaminess of a non-rice based risotto.  Adapted from 101 Cookbooks and Yotam Ottolenghi.

Ingredients

• 30g panko breadcrumbs
• olive oil
• 2 cloves garlic, chopped or minced
• 1/4 t chili flakes
• 1.5 T parsley, roughly chopped
• 2 lemons
• 4 c vegetable or chicken stock
• 2 shallots, chopped finely
• 1 T thyme, finely chopped
• 220g pearled barley
• 1 c white wine
• 1/2 c grated parmesian
• 1/2 c creme fraiche
• 3 handfuls of spinach, chopped
• 1/4 c toasted pine nuts for garnish
• Handful basil, roughly chopped

Instructions

1. Heat 1.5 T oil in a large saute pan on a medium heat. Add the panko and 1 clove garlic.
2. Cook about seven minutes, stirring frequently, until they begin to brown.
3. Add chili, parsley, and 2 t lemon zest, and cook for 4 minutes, stirring continuously, until golden brown. Transfer to a plate to cool.
4. Bring stock and 500ml water to a low simmer in a medium saucepan.
5. Heat 2 T olive oil over medium-high heat in a large saute pan. Add shallots and cook until softened, about 6 minutes.
6. Add thyme and 1 clov garlic, cook for 30 seconds.
7. Stir in the barley, 1 t salt and a good grind of pepper, and cook for 90 seconds, until the grains are very hot.
8. Add white wine and simmer, 3-4 minutes, until the majority of the liquid has been absorbed.
9. Lower heat to a gentle simmer, and add stock 1 cup at a time, letting the barley absorb most of the stock between additions.
10. Stir regularly so that the grains cook uniformly, and cook for about 40-50 minutes, until the barley is soft enough to eat.
11. Add the spinach in batches, until just wilted.
12. Stir in Parmesan, creme fraiche, and 1 T lemon juice, then remove from heat.
13. Season with salt and pepper, and garnish with pine nuts and basil. Top with bread crumbs.