Orzotto with Radicchio and Bacon

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

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 19%
  • Fat: 6.8g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 14.5g
  • Carbohydrate: 45.2g
  • Fiber: 8.8g
  • Cholesterol: 13mg
  • Iron: 1.9mg
  • Sodium: 754mg
  • Calcium: 171mg

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

Preparation

  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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