Orzotto (namely barley risotto) with mushrooms and red radicchio is an exceptional dish, with the flavors of autumn mixing and enhancing each other and in which the notes of the forest and the bitter flavor of the radicchio blend perfectly in a unique result. And then the dish is very healthy.
In fact, barley contains beta-glucans, which are a type of fiber useful for keeping cholesterol, blood sugar, and body weight under control (Zeng et al, Oxid Med Cell Longev, 2020). Not only that, barley is also anti-aging and improves memory and kidney function.
Mushrooms and red radicchio reduce inflammation and free radical damage (Amerikanou et al, Foods, 2023). In short, a dish in which health and taste meet, and when this happens there is even more joy in tasting it. Enjoy your meal!Ingredients300 grams of pearl barley400 grams of king oyster mushrooms1/2 head of red radicchio (1 if small)1 liter of vegetable broth1 small red onion grated Parmesan cheese extra virgin olive oilSaltPepperClean the mushrooms with a damp cloth, then cut them into slices.
Clean and cut the red radicchio into strips. Chop the onion and brown it in a pan with extra virgin olive oil. Add the mushrooms and radicchio and cook for 3-4 minutes. Add the barley, well-washed and drained, and toast for a minute. Pour a ladle of broth and let it cook, it will take about 40 minutes. As the broth is absorbed, pour in more broth. At the end of cooking, add salt and pepper, sprinkle with parmesan, then pour onto plates and serve.