- Cook Time
- Prep Time
- 5 tablespoons EVOO, plus more for drizzling
- 3 shallots, minced
- 5 cloves garlic, minced
- 1 cup pearled barley
- 3/4 teaspoon ground sage
- 3 1/2 cups vegetable or low-sodium chicken stock, warmed
- 1/2 teaspoon white wine vinegar
- 3/4 pound small Brussels sprouts, halved
- 1/2 cup grated Parmesan
In a large saucepan, heat 3 tbsp. oil over medium. Add the shallots and garlic and cook, stirring occasionally, until softened, about 3 minutes. Stir in the barley and sage; add the stock and bring to a boil. Cover; reduce heat to low. Cook, stirring occasionally, until the barley is tender, about 40 minutes. Uncover and cook until the liquid is almost absorbed and the sauce is creamy, 3 to 5 minutes.
Meanwhile, in a large skillet, heat the remaining 2 tbsp. oil over medium-high. Add the Brussels sprouts, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes.
Stir the vinegar, half the Brussels sprouts and half the cheese into the risotto; season. Divide among plates. Drizzle with oil and top with the remaining Brussels sprouts and cheese.