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Photo: Laura Edwards
I used barley because I didn’t have enough risotto in the pantry – feel free to use either, though barley is a far cheaper option. As for blue cheese, use whatever’s available to you – my favorite is Saint Agur. Serve with a bitter salad of escarole or radicchio and a glass of crisp white wine.

This recipe was born out of a gentle spring evening with a few fridge ingredients knocking around and the prospect of a meal for one alone at the kitchen table. Sometimes you come up with the best ideas when you’re in your own company. Even though the recipe serves two people, I ended up eating the whole pot.

I used barley because I didn’t have enough risotto in the pantry – feel free to use either, though barley is a far cheaper option. As for blue cheese, use whatever’s available to you – my favorite is Saint Agur. Serve with a bitter salad of escarole or radicchio and a glass of crisp white wine.

Reprinted with permission from Kitchen & Co.