Recipe: Sarah Copeland’s Barley Risotto with Swiss Chard, Radishes & Preserved Lemon — Recipes from The Kitchn

June 1, 2015

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This month we’re all about glorious, glorious vegetables at The Kitchn, and each week of June we’re devoting some special recipe love to a few vegetables that we adore and want to spend extra time with.

First up: radishes, and what better place to start with radish exploration than this smart, summery barley risotto from Sarah Copeland? It requires a bare handful of ingredients but cooks up into a satisfying, colorful meal full of tender radishes and greens.

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