Rice and risotto dishes that taste as great as they make you feel.
SPRING BARLEY RISOTTO WITH ASPARAGUS, SPRING ONIONS & RICOTTA
What you need
- [ ] 250g of Riso Gallo Nature barley
- [ ] 120g asparagus
- [ ] 50g wild garlic
- [ ] 100g spring onions
- [ ] 1/2 chilli
- [ ] 1.5 litres of vegetable stock
- [ ] 2 tbsp of grated Grana Padano cheese
- [ ] 200g fresh ricotta
- [ ] 3 tbsp extra virgin olive oil
- [ ] 1/2 glass of dry white wine
- [ ] Salt and pepper to taste
- [ ] 1 small bunch of parsley and basil
Proposed by: Danilo Cortellini
How to prepare:
This recipe is made with Riso Gallo Nature range, a range of healthy grains including Barley, Spelt, Brown Rice, Brown Rice and Red Quinoa.
Rinse and trim the vegetables and use all the trimmings to make a quick vegetable stock, adding any herbs that you have in your fridge or in your garden.
Meanwhile, start to roast the barley as you’d do with the rice for a normal risotto. Put the barley in a pan on low heat and add just a pinch of salt.
Roughly chop the vegetables and remember, if you want to save some of them whole to use as garnish. When the barley is nice and hot pour in half a glass of white wine, let the alcohol evaporate and start pouring in the vegetable stock. Set the cooking time for about 15 mins and keep stirring once in a while adding the stock little by little.
While the barley is cooking, quickly stir fry the chopped spring onion with the half chopped chilli and the wild garlic, with just a drop of olive oil and a pinch of salt. When the time is almost up, add the chopped asparagus, the spring onions and wild garlic to the pan with the barley and when the risotto is cooked but still al dente, remove the barley from the heat.
Add 2 spoons of grated Grana Padano cheese, a little chopped parsley and basil, a drizzle of extra virgin olive oil and a couple of spoonful of fresh ricotta. Stir and toss the risotto for 30 seconds, season with salt and pepper to taste and feel free to serve it straight away in the pan to share it or in large pasta bowls.
Garnish with some more asparagus tips and wild garlic and finish off with a few spoons of ricotta cheese.