photo by Marco Mayer

Recipe courtesy chef Stephen Nakashian of FATE Brewing Company

Serves 4 to 6


2 cups pearled barley
4 cups lager of choice
2 cups chicken or vegetable stock
1 tablespoon minced garlic
3 tablespoons butter
½ cup Parmesan
1 teaspoon salt
1 cup fennel, sliced
1 cup baby arugula


Combine the barley, beer, stock and garlic in a medium pot. Bring the mixture to a boil, then turn to simmer. Let the barley simmer until tender, approximately 25 minutes. Once the barley mixture reduces and is almost dry, stir in 2 tablespoons butter. Finish the risotto with the Parmesan, and season with salt to taste. In a sauté pan on medium to high heat, melt the remaining butter and add fennel. Once the fennel caramelizes, turn off the heat and add arugula to warm. Place the risotto on a medium plate, top with fennel and arugula mixture, and garnish with Parmesan.

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