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SideChef
Recipes
American
Barley Risotto with Fennel and Poached Egg

8 INGREDIENTS • 9 STEPS • 45MINS

Barley Risotto with Fennel and Poached Egg

Recipe

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!
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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!
author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

45MINS

Total Time

$3.59

Cost Per Serving

Ingredients

Servings
2
us / metric
Barley
2/3 cup
Barley
Onion
1/2
Small Onion, finely chopped
Fennel Bulb
1
Fennel Bulb
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Fresh Parsley
1 Tbsp
Fresh Parsley, chopped
Parmesan Cheese
to taste
Parmesan Cheese, freshly grated
Vegetable Broth
2 cups
Vegetable Broth
Egg
2

Sponsored

Eggland's Best Classic Eggs

Nutrition Per Serving

VIEW ALL
Calories
406
Fat
13.4 g
Protein
16.1 g
Carbs
58.4 g
Love This Recipe?
Add to plan
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Barley Risotto with Fennel and Poached Egg
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

Cooking Instructions

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step 1
Wash up the Fennel Bulb (1) and remove the first layer.
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 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 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 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 7 When ready, add Fresh Parsley (1 Tbsp). Let is sit on your counter covered for 2-3 minutes.
step 8
Meanwhile, poach your Eggland's Best Classic 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 8 Meanwhile, poach your Eggland's Best Classic 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!
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!

Tags

American
Lunch
Date Night
Shellfish-Free
Dinner
Vegetarian
Italian
Vegetables
Winter
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