2 tablespoons unsalted butter
1 yellow onion, diced
1/2 cup pistachios, shelled (+more for garnish)
4 cloves garlic, minced
1 1/2 cups pearled barley
1 1/2 cups dry white wine
6–8 cups unsalted chicken stock, held hot
1 teaspoon chopped fresh thyme leaves
3 tablespoons unsalted butter
1/2 cup grated Parmesan cheese (+more for garnish)
Salt and ground black pepper
DirectionsHeat butter in Dutch oven over medium. Add onion, pistachios, and garlic; cook until softened, 4–5 minutes. Stir in barley and continue cooking 1 more minute. Deglaze pan with wine and reduce by one-half. Reduce heat to low.
Add stock, 1/2 cup at a time, while stirring, until barley is cooked through and risotto is creamy.
Remove from heat and stir in butter and parmesan. Season with salt and pepper, to taste. Serve garnished with Parmesan and crushed pistachios.