Garlic Avocado Barley Risotto

Leftover barley, part of an avocado to use, lemons in the fridge... I decided to experiment...

Here's what I came up with:

GARLIC AVOCADO BARLEY RISOTTO

The following recipe serves 1. Quantities easily multiplied.

Ingredients

1 c. cooked barley

1/4 avocado

1 clove of garlic (minced- fresh or in a jar)

lemon

1/4 c. cottage cheese

salt and pepper (to taste)

Directions

Blend avocado, garlic, and lemon juice in a small food processor. I used the juice from 1/4 of the lemon but it was a little too lemony and I recommend less for one serving. 

Add cottage cheese and continue to blend. 

When smooth, mix with cooked barley in a bowl and top with lemon zest. Season with salt and pepper to taste.