Barley risotto with saffron and courgettes
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Barley risotto with saffron and courgettes

Ingredients

200g. of Valfrutta dried Barley - Classic Products range
1 courgette
1 packet of saffron
1 small onion
1 glass of white wine
1 vegetable stock cube
extra virgin olive oil
salt and pepper 

Barley risotto with saffron and courgettes

Difficulty

easy

Preparation and cooking time

45-60 min

Suitable for

Vegetable lovers, Teenagers, Adults

Recipe for:

4 People

Occasion:

Family dinner, Dinner with friends, Dinner for two

Prepare this recipe with:

Pearl Barley - the Classic Dishes range

The fullest barley, without the outer husk to make cooking without losing the nutrients easier, turns milky-white and pearly, with oval grains, a rounded back and a groove down the centre. With its delicate flavour, it is ideal for traditional bean soups, in refreshing summer salads and in desserts with fresh fruit, dried fruit and ginger.

Preparation:

 Sauté the chopped onion in a little oil. Add the barley and toast for 1 minute. Add the wine, leave to evaporate and cook for around 50 minutes, adding a ladle of broth as if it were a risotto. Sauté the courgettes cut into thick strips in a little oil in a pan, add the saffron and 2 spoonfuls of broth to dissolve it completely. When cooked, add the courgettes and the saffron, stir and serve, accompanying it with grated Parmesan cheese if you wish. 

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