Amuse bouche 17 ingredients
first courses from Italy
Barley risotto with broccoli
Barley risotto with broccoli
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A perfect risotto barley for a light and balanced lunch.
preparation
step 1
Defrost the broccoli, or cook steamed directly from frozen (I have a special microwave instrument). While the broccoli defrost or cook, prepare the broth.
step 2
Clean, wash and chop both the garlic and the shallot, keeping them separate. In a pan with a tablespoon of oil, sauté the garlic and the chili together with the broccoli, tossing them over high heat and stirring often. If necessary, add a little water to the broccoli.
step 3
In another pan at least 6-8 cm high, add two tablespoons of oil and shallots. Then add the barley and directly the stock, continuing to keep it covered until you reach the desired degree of cooking - I like it a little 'more crispy.
step 4
Towards the end of cooking, add the broccoli to the barley and let the mixture rest for a few minutes. Serve and taste hot!
