Barley Risotto with Orange Zest
Risotto • Italian
Description
Barley risotto with orange zest
Ingredients
- Pearl barley 15 oz
- Orange zest 1 tablespoon
- Chicken Broth 15 fl oz
- Thyme 1 stalk
- Butter 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cook the pearl barley in salted water until partially cooked, for about twenty to twenty-five minutes. Drain in a colander and rinse with cold water to stop the cooking process from residual heat.
Step 2
Transfer the pearl barley to a large saucepan, add the broth, fresh zest, and finely chopped thyme leaves. Simmer over low heat, stirring constantly, until all the broth is absorbed, which will take about five minutes.
Step 3
Stir in grated Parmesan cheese and butter into the risotto, season with salt and pepper to taste, and serve hot.
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