Barley risotto with orange zest
10 servings
35 minutes
Barley risotto with orange zest is an amazing combination of classic Italian traditions and a unique flavor accent. Barley, known for its density and rich grain aroma, transforms the risotto into a more textured and hearty dish. The delicate freshness of orange zest adds a light citrus note to this recipe, while thyme enhances the aroma. Chicken broth makes the risotto soft and rich, and parmesan and butter add creaminess. This dish is perfect as a standalone dinner or an elegant side dish, especially for those seeking an alternative to traditional risotto. It pairs wonderfully with white wine and fresh green salad, creating a harmonious gastronomic ensemble.
1
Boil the pearl barley in salted water until half-cooked, for twenty to twenty-five minutes. Drain in a colander and rinse with cold water to prevent the grains from cooking further due to residual heat.
- Pearl barley: 450 g
- Salt: to taste
2
Transfer the pearl barley to a large saucepan, add broth, fresh zest, and finely chopped thyme leaves. Simmer on low heat, stirring constantly, until all the broth is absorbed, which will take about five minutes.
- Chicken broth: 400 ml
- Orange zest: 1 teaspoon
- Thyme: 1 stem
3
Stir grated parmesan, butter, salt, and pepper into the risotto and serve hot.
- Grated Parmesan cheese: 60 g
- Butter: 30 g
- Salt: to taste
- Ground black pepper: to taste
