in Italy

Pearl barley risotto with basil

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Ingredients for 2 servings:

  • 250 g pearl barley, large
  • 1 onion(s)
  • 250 ml chicken broth
  • 5 tbsp olive oil
  • 100 ml white wine, dry
  • 50 g Parmesan, grated
  • 1 bunch of basil

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

Soak the pearl barley in cold water for six hours. Drain the water. Peel and finely chop the onion, and sauté it in a large pan. Add the pearl barley and top up with the chicken stock and white wine. Simmer for about an hour, then thicken with a little olive oil. Finely chop the basil and stir it in. Serve with the Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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