TOMATO AND BASIL ORGETTO
- Servings : 4
- Preparation : 10 minutes
- Cook time : 25 minutes
- Calories : 420 cal
- Carbohydrate : 51 g
- Lipid : 20 g
- Fiber : 12 g
- Protein : 10 g
Ingredients
- 30 ml (2 tbsp.) olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 250 ml (1 cup) of hulled barley
- 60 ml (1/4 cup) red wine
- 1 L (4 cups) reduced sodium vegetable broth
- 1 can (400 g ) diced tomatoes
- 15 ml (1 tbsp.) cold butter
- 60 ml (4 tbsp.) freshly grated parmesan
Salad :
- 1 cup (227 g ) mini tomatoes cut in half and quarters
- 1 sprig of finely chopped fresh basil
- 30 ml (2 tbsp.) olive oil
- Salt and pepper taste
Steps
1 - In a pot, heat the oil. Add the onion and garlic and cook for 1 to 2 minutes.
2 - Add the barley and cook for 1 minute. Deglaze with the red wine and let reduce almost dry.
3 - Add 625 ml (2 ½ cups) of broth (keep the rest for the end of cooking the orgetto). Add the diced tomatoes. Mix and bring to the boil.
4 - Cover. Reduce the heat to low (let cook for 18 minutes as for a risotto).
5 - When the time is up, continue to cook over medium heat, adding the rest of the broth little by little.
6 - Remove from the heat. Add the cold butter and grated parmesan. Mix gently (until everything is melted and smooth).
7 - In a bowl, mix all the ingredients for the tomato salad. Season with salt and pepper to taste.
8 - In pretty deep plates, place the orgetto and garnish with the tomato salad.
9 - Serve immediately. Serve with parmesan cheese to taste and add fresh basil if desired. ot
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