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RECIPE
8 INGREDIENTS9 STEPS45MIN

Barley Risotto with Fennel and Poached Egg

4.7
3 Ratings
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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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!

45MIN

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
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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Nutrition Per Serving
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CALORIES
406
FAT
13.4 g
PROTEIN
16.1 g
CARBS
58.4 g

Directions

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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 tablespoon) 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 cup) 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 tablespoon). Let is sit on your counter covered for 2-3 minutes.
Step 8
Meanwhile, poach your Egg (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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