Orzotto with Radicchio and Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this immediately since the hot barley turns the radicchio brown. Ingredients:
1 1/4 cups water |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
4 bacon slices |
1 cup finely chopped red onion |
1 cup uncooked pearl barley |
1/2 cup dry white wine |
1/8 teaspoon salt |
3 cups chopped radicchio |
1/2 cup (2 ounces) grated parmigiano-reggiano cheese |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine water and broth; bring to a simmer in a large saucepan (do not boil). Keep warm over low heat.
2. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside.
3. Return pan to medium heat. Add red onion; sauté for 3 minutes. Add barley; cook 2 minutes, stirring constantly. Add wine and salt; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring until each portion of broth mixture is absorbed before adding the next (about 45 minutes total). Stir in bacon; cook for 2 minutes. Remove from heat; stir in radicchio, cheese, and pepper. Serve immediately.
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