Orzotto with Radicchio and Bacon

Serve this immediately since the hot barley turns the radicchio brown.


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 317
Caloriesfromfat 19 %
Fat 6.8 g
Satfat 3.2 g
Monofat 2.5 g
Polyfat 0.8 g
Protein 14.5 g
Carbohydrate 45.2 g
Fiber 8.8 g
Cholesterol 13 mg
Iron 1.9 mg
Sodium 754 mg
Calcium 171 mg


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


Combine water and broth; bring to a simmer in a large saucepan (do not boil). Keep warm over low heat.

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.

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.

Lorrie Hulston Corvin,

Cooking Light

March 2005
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