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Barley Risotto with Calabrese Broccoli

For a classic Italian risotto, barley replaces rice. This is healthy and yummy, too.
Chef Vicky Ratnani Barley Risotto with Calabrese Broccoli Recipe
Serves

- 3

Cooking Time

-10-15 min

Difficulty

- Medium

Preparation Time

- 10 min

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INGREDIENTS

  • FOR Risotto
  • 2 cup cooked half barley
  • 1 spring onion whites
  • 1 sliced onion
  • 1 tsp butter
  • 2 tsp Olive oil
  • 1 tsp garlic
  • 1 orange chilli
  • 1 tbsp cooking wine
  • ½ cup vegetable stock
  • 2 tsp Fresh cream
  • 2 tsp Parmesan cheese grated
  • Few parsley leaves
  • Cracked black pepper
  • salt
  • FOR The Broccoli Mixture
  • 1 cup broccoli florets
  • 4 to 5 sliced garlic cloves
  • 2 tsp oil
  • 1 sliced onion
  • 1 red chilli
  • 1 tsp balsamic vinegar
  • Crushed black pepper
  • salt

HOW TO PREPARE BARLEY RISOTTO WITH CALABRESE BROCCOLI

  1. 1

    Cook barley partially (half boiled) in a pan. Heat olive oil and butter in a pan. Add chopped onion and spring onion whites and sauté. Add chopped garlic, chopped orange chilli, half cooked barley, cooking wine, vegetable stock, salt, crushed black pepper, fresh cream, and grated parmesan cheese. Cook for some time and then switch off the gas. Risotto is ready. Add some chopped parsley leaves. Chop broccoli into small pieces. Thinly slice garlic and onion. Heat oil in a pan. Saute sliced onion. Add broccoli pieces sliced garlic, salt, crushed black pepper, and chopped red chilli. Mix well. Add some balsamic vinegar to the broccoli and toss well. Add chopped parsley leaves and transfer the hot risotto to a serving dish. Place the broccoli mix on the risotto and serve hot.
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