Barley Risotto with Fennel and Olives

Name: Barley Risotto with Fennel and Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon freshly ground black pepper; 1 Tbsp butter; 118 milliliters dry white wine; 828 milliliters fat-free, less-sodium chicken broth, divided; 237 milliliters finely chopped fennel bulb, divided; 59 milliliters chopped fresh parsley; 2 garlic cloves, minced; 355 milliliters chopped leek, divided; 59 milliliters oil-cured olives, pitted and chopped; 43 grams 1/3 cup (about grated fresh Parmesan cheese; 177 milliliters uncooked pearl barley; 118 milliliters finely chopped red bell pepper; 1 teaspoon fresh or 1/4 teaspoon dried thyme

Barley Risotto with Fennel and Olives might be just the side dish you are searching for. This recipe makes 4 servings with 282 calories, 10g of protein, and 8g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of parmesan cheese, garlic cloves, leek, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt butter in a large saucepan over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add 3/4 cup leek, 1/2 cup fennel, and bell pepper; saut 5 minutes or until tender.

Ingredients you will need

Bell Pepper

Fennel

Leek

Add barley, thyme, and garlic; cook 2 minutes, stirring constantly. Stir in 2 cups broth, and cook 10 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining 3/4 cup leek, 1/2 cup fennel, 1 1/2 cups broth, and wine; cook until liquid is nearly absorbed, stirring frequently (about 45 minutes). Stir in the cheese, parsley, and black pepper.

Ingredients you will need

Black Pepper