On this most wonderful time of the year we all like to spend some extra time inside with some mulled wine and proper supper. When it comes to quick, but real comfort food, I always go with risotto. I love how it fills my kitchen with a smell of wine, it’s relatively easy to make and it really feels like a hug in a bowl, trust me!

What you’ll need:

1 cup pearl barley
5 cups vegetable stock
2 tablespoons extra-virgin olive oil
1 finely chopped onion
1/2 cup dry white wine
Your favourite seafood. Or you can just use fish if you prefer!
1 carrot
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon of salt
Freshly ground pepper

How to prepare:

Heat oil in a medium saucepan over medium heat. Add onion; cook 6 minutes. Stir in barley (you can soak it overnight for the best results). Add wine, and cook, stirring, until liquid has evaporated.
Add 1/2 cup stock, and cook, stirring, until liquid is absorbed. Continue adding stock, 1/2 cup at a time, waiting until liquid is absorbed before adding more, until barley is tender but still slightly firm, about 35 minutes total (reserve 1/4 cup stock to stir in at the end).
About 1 minute before barley is done, stir in shrimp and carrot.
Remove from heat, and stir in 1/4 cup stock, lemon zest, lemon juice and salt. Season with pepper, and serve.
Open a bottle of wine too, it’s Christmas season after-all!

Let me know if you give this a try! You can easily turn this dish into vegetarian by simlpy replacing seafood with your favourite veggies!