Pearled Barley Risotto with Peas, Pecorino & Prosciutto

Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato if you find it at gourmet markets), in which case, this would be farrotto.

Ingredients

  • 1 cup pearled barley
  • 3-1/2 cups Most Versatile Chicken Stock, divided
  • 1 tablespoon extra virgin olive oil, plus 1 teaspoon, divided
  • 1/2 cup shallot, finely chopped
  • sea salt, to taste
  • 1/2 cup dry white wine
  • 1/2 teaspoon freshly ground black pepper
  • 1 ounce prosciutto, chopped
  • 1 cup fresh English peas (about 1 pound in pod), shelled (or 1 cup frozen peas, thawed)
  • 1/4 cup pecorino Romano cheese (1 ounce) , finely grated, plus additional shaved cheese for garnish

Instructions

  • Place barley in a medium saucepan. Cover with cold water by 1-1/2 inches. Cover, and let stand at room temperature for 8-12 hours.
  • When ready to begin cooking, place stock in a small saucepan over medium heat, and bring to a simmer. (Don’t boil.) Drain barley, spread on a clean kitchen towel, and blot dry.
  • Heat 1 tablespoon oil in a large heavy saucepan over medium heat. Add shallot and a pinch of salt, and cook 2 minutes, or until tender, stirring occasionally. Add barley, and cook 2 minutes, stirring constantly. Add wine, and cook 3 minutes, until wine is absorbed. Add 3 cups warm stock, and bring to a boil. Reduce heat, and cook at a low boil for 12-15 minutes, stirring occasionally, until the barley is tender and creamy.
  • While barley cooks, heat remaining 1 teaspoon oil in a skillet over medium heat. Add prosciutto, and cook 5 minutes, or until crispy. Remove prosciutto from pan with a slotted spoon, and drain on a paper towel. Raise heat to medium. Add peas and remaining 1/2 cup warm stock to pan for 5 minutes, or until peas are tender and stock evaporates.
  • Stir peas and grated cheese into barley. Season to taste with salt and pepper. Serve garnished with prosciutto and shaved cheese.
Servings: 4
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Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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