2 tablespoons extra-virgin olive oil
3 crushed garlic cloves
1 medium onion, finely chopped
2/3 cup Arborio rice
2/3 cup barley
Salt and freshly ground black pepper
1/2 cup dry white wine
4 cups warm chicken stock (keep over low heat on the stovetop)
1 pound ground veal or turkey
1 cup grated Parmigiano-Reggiano
A handful of fresh flat-leaf parsley, finely chopped
Dark green salad
Preheat a deep, sloped skillet over medium-high heat. Add the EVOO, garlic, and onions. Cook for 2 to 3 minutes, add the rice and barley, season with salt and pepper, then cook for 2 to 3 minutes more.
Rachael Ray says: "This is a risotto my mom and I created for my dog Boo. As she got older, she needed a careful balance of carbs and meat: mostly carbs (that's my girl!) Mom and I would eat as much as Boo. Now that she has gone on, we eat this in her honor."
I know this looks like dog food, but it's really not that bad. I don't think the veal was necessary. It is just a glorified hamburger helper, so ground beef would have sufficed.