Oh my, this barley risotto with sausage and radicchio is delicious! I devoured it. A rich, flavorful, and filling main course that can almost be considered a one-dish meal. I didn’t eat anything else. So… if you love serving grains other than the usual rice from time to time, I recommend trying it. A dish that deserves a second helping… I assure you!
Other barley ideas you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Barley Risotto with Sausage
- 1 1/4 cups barley
- 2 sausages
- 5 oz Chioggia radicchio (or Treviso)
- 3 1/2 oz leek (net weight after discarding waste)
- 1/2 cup dry white wine
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Pan
Preparation of the Barley Risotto with Sausage
Clean the leek by removing the roots and the darker green part. Wash it well under running water and cut it into slices.
Wash the radicchio and cut it into julienne strips.
Remove the casing from the sausages and crumble them with a fork.
In a large pan, heat a few tablespoons of oil, then add the leek and a couple of tablespoons of hot water (you can use the barley cooking water) and sauté over medium-low heat for a moment.
When the leek has slightly softened, add the sausages.
Brown them until they change color, then pour in the white wine and let it evaporate.
Finally, add the radicchio and continue cooking for about ten minutes, adding a few more tablespoons of cooking water if necessary. Adjust salt and pepper to taste.
Meanwhile, boil the barley in plenty of salted boiling water according to the package instructions; drain it and transfer it directly into the pan with the sauce. Stir to mix all the ingredients well.
Distribute the barley risotto with sausage and radicchio onto individual plates and serve it either hot or at room temperature. Enjoy! Paola
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