| Chickpea Risotto |
Recipe Type: Entree
- 1/3 Yellow Onion, Chopped
- 1 Teaspoon Trucchi’s Imported Italian Olive Oil
- 1 Cup Pearled Barley
- 3 1/2 Cups Chicken Broth
- 1/2 Large Beefsteak Tomato, Chopped Coarsely
- 1 Package Frozen Chopped Spinach (10 oz), Thawed
- 1 Can Chickpeas, Drained
- 2 Tablespoons Grated Locatelli Romano Cheese
- Salt and Pepper, To Taste
- Heat up oil in a medium sized pot. Saute the onion until it is wilted. Stir in the barley to coat well.
- Add in the stock and bring to a boil. Lower heat and bring down to simmer. Cover.
- Let simmer for about 45 minutes, stirring frequently so make sure broth has not evaporated.
- Stir the spinach, tomatoes and chickpeas into the pot. Mix well. Let simmer for another 5 minutes.
- Barley should have a little bit of a bite to it, and little broth left. If Barley is not cooked enough, heat with more broth.
- Remove from the heat and stir in the cheese.
- Season with salt and pepper.
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