Barley Risotto with Cauliflower and Red Wine

Ingredients

• 7 to 8 cups vegetable or chicken stock
• Salt and black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, minced
• 2 garlic cloves, minced
• 1 1/2 cups barley
• 1 cauliflower, stems removed and the florets broken up into small pieces
• 1 cup red wine
• 3 tablespoons fresh parsley, chopped
• 2 ounce Parmesan cheese, grated

Directions

1. Add the stock to a medium pot and bring it to a gentle simmer. While that warms, heat the oil in a large pot over medium heat. Stir in the onion and cook until it has softened, about 3 minutes.
2. Add the garlic, cauliflower and barley to the pot. Cook, stirring now and then, until the barley begins to make a little crackling sound, about 2 minutes.
3. Pour in the wine and let it cook away completely. Add just enough hot stock to cover the barley, then stir frequently as it cooks, letting most of the liquid absorb before you add more. Continue adding stock to cover the barley as needed, stirring often, until the barley is tender but still has a bit of chew.
4. Stir in one more ladleful of stock, then add the parsley and Parmesan. Turn off the heat and let the pot sit for a minute. Taste, then season with salt and pepper.