Yield: 1
Barley risotto with speck
Risotto can be eaten in a variety of ways. This recipe is exciting because it contains three South Tyrolean ingredients.
Prep Time
15 minutes
Cook Time
30 minutes
Additional Time
5 minutes
Total Time
50 minutes
Ingredients
- 300 g pearl barley
- 1 l meat or vegetable broth
- onion
- 30 ml white wine
- 60 ml olive oil
- 150 g Speck Alto Adige IGP
- 100 g Stelvio cheese
- South Tyrolean apple (eg Gala)
- 20 g donkey
Instructions
- Cook the onion in olive oil after cutting it into cubes.
- Allow the pearl barley to brown for a few minutes before deglazing with the wine and continuing to cook, adding the broth a little at a time, until the barley is al dente (about 40 minutes).
- Brown the speck by cutting it into thin strips.
- Add the speck and finish cooking just before the barley is done. Cook the apple in butter before adding it to the barley.
- Season with salt and pepper and sprinkle with chives.
- Serve the barley in a deep plate, garnished with speck strips, and then top with the grated cheese.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 677Total Fat 39gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 23gCholesterol 155mgSodium 433mgCarbohydrates 31gFiber 4gSugar 7gProtein 47g