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Barley Risotto

kept bytihleigh
recipe bySerious Eats

4 cups low-sodium chicken broth
4 cups water
1 medium onion, chopped fine
1 medium carrot, peeled and chopped fine
1 teaspoon olive oil
1 1/2 cups pearl barley, rinsed
1 cup dry white wine
1 teaspoon minced fresh thyme leaves
2 ounces grated Parmesan cheese (about 1 cup)
1 tablespoon unsalted butter
Ground black pepper



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