Barley Risotto with Fennel and Olives

Barley Risotto with Fennel and Olives
Photo by Karry Hosford

Ingredients

  • ¼ cup chopped fresh parsley
  • ¾ cup uncooked pearl barley
  • ¼ cup oil-cured olives, pitted and chopped
  • Chopped fennel fronds (optional)
  • 1 teaspoon fresh or 1/4 teaspoon dried thyme
  • ½ cup finely chopped red bell pepper
  • 1 tablespoon butter
  • + 17 more ingredients
    • 3 ½ cups fat-free, less-sodium chicken broth, divided
    • Chopped fennel fronds (optional)
    • ¾ cup uncooked pearl barley
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon fresh or 1/4 teaspoon dried thyme
    • 1 cup finely chopped fennel bulb, divided
    • 3 ½ cups fat-free, less-sodium chicken broth, divided
    • 1 ½ cups chopped leek, divided
    • 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
    • 1 teaspoon freshly ground black pepper
    • ½ cup dry white wine
    • ¼ cup chopped fresh parsley
    • ¼ cup oil-cured olives, pitted and chopped
    • ½ cup finely chopped red bell pepper
    • ½ cup dry white wine
    • 2 garlic cloves, minced
    • 1 tablespoon butter

Melt butter in a large saucepan over medium-high heat. Add 3/4 cup leek, 1/2 cup fennel, and bell pepper; sauté 5 minutes or until tender. Add barley, thyme, and garlic; cook 2 minutes, stirring constantly. Stir in 2 cups broth, and cook 10 minutes or until liquid is nearly absorbed, stirring con...

View full recipe at My Recipes

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