Real African Dishes: [MC-AllEthnic-Recipes] Italian Creamy Barley Risotto

Wednesday, November 23, 2011

[MC-AllEthnic-Recipes] Italian Creamy Barley Risotto - Orzotto from Friuli, Venetto

* Exported from MasterCook *

Italian Creamy Barley Risotto - Orzotto from Friuli, Venetto

Recipe By :Adrianna De Zorzi, Udine, Italy
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 25%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pearl barley -- soaked for 12 hours
1 onion -- chopped
1 garlic clove -- chopped
1 stalk celery -- chopped finely
1 carrot -- chopped finely
5 cups vegetable broth -- bouillon, or stock
1 1/2 cups peas
1 tablespoon butter
4 tablespoons parmesan cheese -- or hard cheese
1 tablespoon olive oil -- or as needed
pepper -- to taste

Using a heavy flameproof dish, pour in the olive oil. Cook the onion and then add the garlic. add the celery and carrot and fry gently until they are light brown.

Drain the barley, and put it into the pan with the vegetables. Pour in the broth, stirring to mix well. Cover and bring to a boil, then reduce the heat and simmer for 20 minutes. Now put in the peas.

Continue cooking for a further 15 to 20 minutes and, just before you serve, add the butter, pepper (your may not need salt) and cheese. Stir again, and serve with crusty bread.

Serves 4

AuthorNote: This dish of barley in a creamy sauce is typical of my country area, Fruili, a region near Venice. It is simple, and well balanced from a nutritional standpoint.

Cuisine:
"Italian"
Source:
"One World Vegetarian Cookbook by Troth Wells, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 522 Calories; 13g Fat (22.7% calories from fat); 18g Protein; 85g Carbohydrate; 16g Dietary Fiber; 15mg Cholesterol; 2178mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0