Lamb with Barley Risotto Recipe

To Prepare (Risotto)

Saute the onion in the olive oil in a saucepan over medium heat until tender. Add the barley. Saute for 3 minutes.
* Add the wine, stirring to deglaze. Cook until the moisture has evaporated.
* Stir in the chicken stock 2 cups at a time, cooking until the liquid has been absorbed after each addition and stirring constantly; the barley should be creamy but not soupy.
* Remove from the heat. Stir in the cheese and butter; season with salt and pepper. Serve with the lamb.
Serves 6.

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