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


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



Preparation and cooking time

45-60 min

Suitable for

Vegetable lovers, Teenagers, Adults

Recipe for:

4 People


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.


 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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