Blogpaper is a brand-spanking-new fashion and lifestyle online magazine out of Denmark. They asked me to be a part of their premier issue and come up with a fresh spring recipe. My heart said: risotto, my head said: risotto makeover.
To see the recipe for Green Queen Barley Risotto (yes, I made risotto with barley! Soooooo yummy.) and accompanying article, go here, flip to page 12-16. And don’t worry! It’s all in English! 🙂
Peace, Sarah B
Copyright 2012 My New Roots at mynewroots.blogspot.com
24 thoughts on “Green Queen Barley Risotto at Blogpaper Magazine”
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Hi! I have been reading your blog for ageees and am amazed by the happiness your posts give me:) I am yet to try goats milk/cheese/yogurt since the taste really puts me off..and suggestions on how to make the taste more tolerable? Thanks!
Sending you rays of light <3
Well, i just saw it doesn’t link to the original site, so, here is the link for the magazine.
Ok! Now it’s done!
Hi! Just to say your link is broken, but I’ve found the recipe here: http://issuu.com/blogpaper/docs/blogpaper01/15
(almost the same link)
I hope it helps! (even if it is an old post)
Love your blog and the yummy food that comes out of your recipes.
Hello sara! I love your blog…and one is my favorites. Please keep writing forever. for me is a source of inspiration in everything. 🙂
Hi again Sarah!
<3 Thank you, that makes me so glad!:) LOVE yours to! I will be sure to send you the recipe asap, It goes so well with summer flavours even if we tend to use saffron during winter.
Great to finally have an explanation for that! It has confused me for sometime now as I have searched the the net but never found an Swedish translation..
Hope your well<3
Love and Bliss from Andalusia
(LOVE YOU BLOG, by the way 🙂
Wheat and barely are two totally different grains. Wheat “berries” are just a reference to the whole grain, as it wheat can sometimes be understood as “flour”. They both contain gluten.
Send me a recipe for buckwheat risotto with saffron, please! Sounds amazing.
Love, Sarah B
i love making buckwheat risotto with saffron but I will most definetley try this out! What is the difference between wheat berries and barley by the way?
I love the nuttiness of barley … good choice. And the magazine looks fab. Will have to check it out!
Okay, clearly you are all way cooler than me – up until I made this dish, I didn’t think you could make risotto with anything BUT rice. Learning every day… 🙂
xo, Sarah B
I make my risotto with spelt!
That does look incredible! I’ve never had barley risotto before, but when I get back from Thailand I’ll be sure to try it. Maybe I can add a Thai twist to it 🙂
Fantastic! I love barley risotto. I make it that way more often than with arborio rice. Congrats on the magazine!
Congratulations on this opportunity. I’ll go check it out along with this dish!
That barley risotto looks amazing 🙂 I used to LOVE making risotto using barley before my gf days.
P.S Loving your blog all the way from Australia 🙂