Risotto-Style Barley with Spring Greens

Ingredients

• 2 large leeks (white and pale green parts only)
• 1 fennel bulb
• 6 ½ cups canned low-salt chicken broth
• ½ teaspoon saffron threads
• 2 cups pearl barley
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh basil
• + 5 more ingredients
• • Fresh basil sprigs
  • Nonstick vegetable oil spray
  • 1 ½ cups frozen baby lima beans
  • 1 6-ounce package fresh baby spinach
  • 1 teaspoon dried thyme

Generously spray heavy large pot with nonstick spray. Place pot over medium-high heat. Add half of leeks and half of fennel to pot. Sauté until vegetables are tender, about 5 minutes. Stir in thyme, then barley. Add 2 1/2 cups broth and saffron. Simmer until liquid is almost absorbed, stirring fr...

View full recipe at Epicurious