Hearty Barley Risotto with Fava Beans and Pecorino Cheese
When it comes to comforting and satisfying meals, few dishes can beat a delicious risotto. In this recipe, we’re giving a twist to the classic Italian dish by using barley instead of rice, and adding in vibrant fava beans and flavorful pecorino cheese. This barley risotto with fava beans and pecorino cheese is a delightful combination of textures and flavors that will surely impress your taste buds. Let’s dive into the recipe!
Ingredients:
- 1 cup pearl barley
- 2 cups fava beans, shelled and peeled
- 4 cups vegetable broth
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/2 cup grated pecorino cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Method:
Start by preparing the barley. Rinse the pearl barley under cold water and drain well. In a large pot, heat the vegetable broth over medium-low heat and keep it simmering. In a separate deep skillet or a wide-bottomed pot, heat the olive oil and butter over medium heat. Add the chopped shallot and minced garlic, and sauté until they turn translucent and fragrant.
Add the rinsed barley to the pot with the shallot and garlic. Stir it well to coat the grains with the oil and butter mixture. Cook for about 2 minutes, allowing the barley to lightly toast.
Pour in the white wine and stir until it has evaporated.
Begin adding the simmering vegetable broth, one ladleful at a time, to the barley mixture. Stir continuously and let the barley absorb the broth before adding more. Repeat this process until the barley is cooked al dente, which usually takes around 30-40 minutes. You might not need to use all the broth.
In the meantime, blanch the shelled and peeled fava beans in boiling water for about 3-4 minutes. Drain and immediately transfer them to a bowl of ice water to cool. Once cooled, remove the outer skin from each fava bean.
When the barley is cooked al dente, add the blanched fava beans to the pot. Stir gently to incorporate them into the risotto.
Add the grated pecorino cheese to the risotto, stirring until it melts and creates a creamy consistency. Season with salt and pepper to taste. Remove the pot from the heat and let the risotto rest for a couple of minutes. This allows the flavors to meld together. Serve the barley risotto with fava beans and pecorino cheese in individual bowls or on plates. Garnish with freshly chopped parsley for a pop of freshness and color.
This barley risotto with fava beans and pecorino cheese is a truly comforting and flavorful dish that showcases the versatility of barley as a substitute for rice. The creamy texture, nutty flavor of the barley, and the combination of tender fava beans and tangy pecorino cheese create a truly satisfying meal. Enjoy it as a main course or as a delightful side dish that will impress your family and friends with its unique twist on a classic favorite.