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Barley Risotto with Fennel

Patsy Jamieson
  • 180 minutes
  • Serves 6

INGREDIENTS

1

Carrot, small

2 cups

French-cut green beans, frozen

2 cloves

Garlic

1 tbsp

Lemon, zest

1

Shallot, large

4 cups

Chicken broth, reduced-sodium

1/3 cup

Black olives, pitted oil-cured

1 cup

Pearl barley

2 tsp

Fennel seeds

1

Pepper, Freshly ground

1/2 cup

Parmesan cheese, grated

1/3 cup

White wine, dry

1 cup

Water

1

Large or 2 small fennel bulbs, cored and finely diced, plus 2 tablespoons chopped fronds