Creamy Avocado Barley Risotto
Ingredients
-
1
cup
uncooked pearled barley
-
2
small
avocados
-
2
tbsp
fresh lemon juice
-
1
tsp
extra virgin olive oil
-
2-3
cloves
garlic
-
¾
tsp
kosher salt
-
to taste
freshly ground black pepper
-
2
tbsp
water
Instructions
- Cook the pearled barley in a pot with water and a pinch of salt until fluffy, about 30 minutes.
- In a food processor, blend 1.5 avocados, water, olive oil, lemon juice, and minced garlic until smooth. Season with salt and pepper.
- Combine the cooked barley with the avocado sauce in the pot and heat gently until warmed through.
- Garnish with avocado slices and lemon zest before serving.
Nutrition Facts (estimated)
Servings
3
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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