This looks amazing! Orzotto is a joyful and tasty alternative to common risotto. To prepare this recipe we will use indeed barley that is a source of fibers, mineral salts such as potassium, calcium and phosphorus, carbohydrates, and therefore energy, and proteins. For this recipe barley is prepared together with Belgian endives that is sweet and soft and is a delicious contrast to the barley grain. Belgian endives orzotto is really yummy!
Ingredients for 4 persones
280 g of pearled barley
400 g of Belgian endives
1 shallot
3/4 liter of vegetable broth prepared with celery, carrot and onion
Extra virgin olive oil
Sea salt
Shaved parmesan cheese (optional)
Rinse the pearled barley. Rinse also the Belgian endives and slice into rounds. Cut the shallot into slices and sauté it in a large pan with a tablespoon of extra virgin olive oil and two of water. Add the barley and toast it slightly. Pour a ladle of broth and let cook for about 40 minutes by adding other broth when it is needed. When there are 15 minutes left add the Belgian endives and stir with a spoon. When the barley is cooked remove the pan from the heat and add a handful of parmesan cheese, that makes the dish tastier and brings also proteins and calcium. Let it rest for a minute covered and then serve!
