The Risotto Challenge: Leek, Spinach, and Tomato Barley Risotto

The risotto challenge continues! In case you have forgotten, we challenged ourselves to make a risotto out of each whole grain. To tell you the truth, this wasn't my favorite of the risottos. The texture was nice, but I think we just put too many flavors (we did leek, spinach, tomatoes, and peas), next time I would cut out the peas as they overpowered the leeks.


Leek, Spinach, and Tomato Barley Risotto

Ingredients
2 tablespoons butter
1 large onion, chopped
3 garlic cloves, minced
1 1/2 cups bulgur
4 cups (about) chicken stock or canned low-salt chicken broth
3 large leeks chopped
8 oz spinach
a few strands of spanish saffron
1 can of tomatoes

Instructions
Melt butter in heavy large saucepan over medium heat. Add leeks, onion and garlic; sauté until light golden, about 5 minutes. Mix in barley and saffron. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed. Continue adding stock 1/2 cup at a time until barley is just tender and mixture is creamy, simmering after each addition and stirring often until stock is absorbed, about 20 minutes. Add tomatoes and spinach and cook 3 minutes longer, and then serve.