Bacon Barley Risotto

For Thursday night, I prepared this Barley Risotto with Bacon.

Photo and recipe from Food Network.

• 4 or 5 cups of chicken broth
• 4 slices bacon, thinly chopped
• 2 onions, peeled and chopped
• 6 cloves garlic, chopped
• 1 cup barley, pearl or pot
• Salt and pepper
• 1 bunch chives or parsley, chopped

1. In one pot heat the broth to a gentle simmer.
2. In another pot fry the bacon over medium-high heat, until crisp and golden brown.
3. Add the onions and garlic and sauté until soft and golden.
4. Add the barley and stir for a few moments until well coated with bacon fat and heated through.
5. Add 1 cup or so of the hot chicken broth and stir until it is fully absorbed. Continue to add broth, 1 ladle-full at a time, letting it absorb fully before adding the next ladle.
6. Continue simmering until the barley is tender.
7. Season to taste with salt and pepper. Stir in a handful of your favourite herbs, such as thyme, parsley, rosemary.