We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Romano Bean & Barley Risotto
with Marinated Cherry Tomatoes & Basil
-
Time35-45 mins
-
Servings2
-
NutritionEst. 550 calories
One of our favorite ways to celebrate the summer is by cooking with specialty varieties of seasonal produce. That’s just what we’re doing here, making an elegant barley risotto with Romano beans. A type of snap bean (like green beans), these intensely tasty, hearty legumes are a classic ingredient in the cuisine of Italy. Their freshness elevates the risotto, topped with fresh basil leaves and cherry tomatoes marinated in ground, aromatic fennel seeds.
fresh
ingredients
Title
-
1 cup Pearled Barley
-
3 cloves Garlic
-
1 Fennel Bulb
-
1 Yellow Onion
-
¼ lb Romano Beans
-
¼ lb Cherry Tomatoes
- 1 large bunch Basil
-
1 large bunch Parsley
-
2 Tbsps Butter
-
½ cup Grated Parmesan Cheese
-
⅛ tsp Ground Fennel Seed
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the fennel stems; small dice the bulb. Peel and small dice the onion. Trim off and discard the stem ends of the Romano beans; cut into 1-inch pieces on an angle. Pick the parsley and basil leaves off the stems; discard the stems. Finely chop the parsley leaves. Halve the tomatoes; place in a medium bowl with the ground fennel seeds and half the basil (tearing the leaves just before adding). Drizzle with olive oil and stir to combine; season with salt and pepper to taste.
2
Cook the aromatics:
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and diced fennel; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.
3
Add the barley:
Add the barley to the pot of aromatics; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly toasted and fragrant.
4
Add the Romano beans & water:
Add the Romano beans and 2 cups of water to the pot; season with salt and pepper. Cook, stirring frequently, 8 to 10 minutes, or until about half the water has been absorbed and the barley has softened slightly. Add 2 cups of water; season with salt and pepper. Cook, stirring frequently, 12 to 14 minutes, or until most of the water has been absorbed and the barley is al dente (still slightly firm to the bite). Remove from heat.
5
Finish the risotto:
Add the parsley, butter and Parmesan cheese to the pot; stir until thoroughly combined. Season with salt and pepper to taste.
6
Plate your dish:
Divide the finished risotto between 2 bowls. Top with the marinated tomatoes and remaining basil (tearing the leaves just before adding). Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the fennel stems; small dice the bulb. Peel and small dice the onion. Trim off and discard the stem ends of the Romano beans; cut into 1-inch pieces on an angle. Pick the parsley and basil leaves off the stems; discard the stems. Finely chop the parsley leaves. Halve the tomatoes; place in a medium bowl with the ground fennel seeds and half the basil (tearing the leaves just before adding). Drizzle with olive oil and stir to combine; season with salt and pepper to taste.
2
Cook the aromatics:
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and diced fennel; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.
3
Add the barley:
Add the barley to the pot of aromatics; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly toasted and fragrant.
4
Add the Romano beans & water:
Add the Romano beans and 2 cups of water to the pot; season with salt and pepper. Cook, stirring frequently, 8 to 10 minutes, or until about half the water has been absorbed and the barley has softened slightly. Add 2 cups of water; season with salt and pepper. Cook, stirring frequently, 12 to 14 minutes, or until most of the water has been absorbed and the barley is al dente (still slightly firm to the bite). Remove from heat.
5
Finish the risotto:
Add the parsley, butter and Parmesan cheese to the pot; stir until thoroughly combined. Season with salt and pepper to taste.
6
Plate your dish:
Divide the finished risotto between 2 bowls. Top with the marinated tomatoes and remaining basil (tearing the leaves just before adding). Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered