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RECIPE
8 INGREDIENTS 9 STEPS 45min

Barley Risotto with Fennel and Poached Egg

4.8
4 Ratings
Check out this unconventional version of the traditional Veneto recipe of “risotto ai finocchi." I used barley instead of standard arborio, and to make it extra rich I added a poached egg on top!
Barley Risotto with Fennel and Poached Egg Recipe | SideChef
Check out this unconventional version of the traditional Veneto recipe of “risotto ai finocchi." I used barley instead of standard arborio, and to make it extra rich I added a poached egg on top!
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
45min
Total Time
$3.59
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2/3 cup
1/2
Small Onion , finely chopped
1 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Fresh Parsley , chopped
to taste
Parmesan Cheese , freshly grated
2 cups
Vegetable Broth
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
406
FAT
13.4 g
PROTEIN
16.1 g
CARBS
58.4 g

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 (1 Tbsp) 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 (2/3 cup) and stir it into the fennel and onion for a couple of minutes.
Step 6
Add half of the Vegetable Broth (2 cups) 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 (1 Tbsp) . 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!
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Nutrition Per Serving
Calories
406
% Daily Value*
Fat
13.4 g
17%
Saturated Fat
3.0 g
15%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
58.4 g
21%
Fiber
13.6 g
49%
Sugars
5.4 g
--
Protein
16.1 g
32%
Sodium
813.6 mg
35%
Vitamin D
1.0 µg
5%
Calcium
89.1 mg
7%
Iron
3.9 mg
22%
Potassium
662.5 mg
14%
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