Barley Daliya Risotto
This is an experiment coz I'm like a scientist in the Kitchen! Risotto is usually made with Arborio rice which absorbs all the flavor and goodness. It is usually a very technical dish that even Michelin star chefs avoid making with time constraints. It requires you to cook the rice slowly adding broth little by little and not all at once so it doesn't become a Hodge podge.
So I made this one Risotto with easily available ingredients and it turned out Absolutely yum! Made with Barley/Daliya, Butter, Garlic, Mushroom, Spinach & Broth. Garnish with crispy Mushroom, Parmesan Cheese and Parsley
