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Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon

Martha Stewart
  • 60 minutes
  • Serves 4

INGREDIENTS

1/4 cup

Dill, fresh

8

Mint, large fresh leaves

1

Preserved lemon from jar of preserved lemons

8

Radishes, small

1

bunch Swiss chard

5 cups

Chicken broth

1 cup

Pearl barley

1

Salt, Coarse

2 tbsp

Olive oil, extra-virgin