Barley Risotto with Fennel and Poached Egg

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

135 g

Barley

1/2

Small Onion , finely chopped

1

Fennel Bulb

15 mL

Extra-Virgin Olive Oil

3 g

Fresh Parsley , chopped

to taste

Parmesan Cheese , freshly grated

480 mL

Vegetable Broth

2

Eggs

Cooking Instructions

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Step 1

Wash up the Fennel Bulb (1) and remove the first layer.

Step 2

Cut the fennel in 4 parts and slice it very thin.

Step 3

In a large pot, saute the Onion (1/2) into the Extra-Virgin Olive Oil (15 mL) until onion is transparent, about 4-5 minutes on low heat.

Step 4

Add the fennel and saute it for 3-5 minutes.

Step 5

Add the Barley (135 g) and stir it into the fennel and onion for a couple of minutes.

Step 6

Add half of the Vegetable Broth (480 mL) and let it simmer covered with a lid. Add more broth as needed until the barley is fully cooked. This should take about 30 minutes.

Step 7

When ready, add Fresh Parsley (3 g) . Let is sit on your counter covered for 2-3 minutes.

Step 8

Meanwhile, poach your Eggs (2) . My trick to the perfect poached egg is to place the each egg into oiled plastic wrap, close it tight and drop the bag into boiling water for about 3 minutes.

Step 9

Plate your risotto and lay one poached egg on top of each serving. Sprinkle some Parmesan Cheese (to taste) if you like, and serve it immediately. Enjoy!