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Pearl barley autumn vegetable risotto

Pearl barley autumn vegetable risotto

Serves: 6
Time to make: 1 hr

Total cost: $ 18.88 / $ 4.72 per serve

(at time of publication)


Make it gluten free: Use arborio rice instead of barley and check mustard and nutmeg gluten free.

Make it vegan: Use vegan parmesan, such as Angel Food, and use vegan wine. Substitute honey for a vegan sweetener.

HFG tip

You can reheat leftovers the next day or make into risotto balls.

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Photographer: Devin Hart

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