Radicchio and borlotti bean barley orzotto

Ingredients

For 1 serving

• Pearl barley60 g
• Radicchio120 g
• Cooked borlotti beans120 g
• Red onion40 g
• Vegetable broth450 ml
• Extra virgin olive oil10 g
• Rosemary2 g
• Balsamic vinegar5 ml
• Saltto taste

Contains: gluten, celery, sulphites,

In season: November – March

Method

1. Warm the vegetable stock and keep it hot over the lowest heat. Finely chop the red onion and rosemary needles; wash the radicchio and cut it into strips; rinse and drain the borlotti beans and the pearl barley.
2. Heat the olive oil in a saucepan over medium heat and fry the onion with the rosemary for 3–4 minutes, until soft. Add the barley and toast for 2 minutes, stirring, until hot and glossy.
3. Cook for 30 minutes over medium heat, adding the hot stock a ladle at a time and stirring often, until the barley is almost tender.
4. Add the radicchio and borlotti and cook for 5 more minutes, still adding a little stock, until the radicchio has wilted and the barley is creamy. Adjust the salt.
5. Serve with a few drops of balsamic vinegar, which balances the radicchio's bitterness.