RISOTTO AND BARLEY THE SOUP KITCHEN IS IN FOR A TREAT. ENJOY DAN

BARLEY RISOTTO WITH FENNEL for the SOUP KITCHEN by CHEF DAN:


Serves a bunch



INGREDIENTS:

1/4- cup butter

1/4- cup fennel seeds, ground in a coffee grinder

4 fennel bulbs, cored and finely diced

4 cups risotto

4 cups barley, browned in a dry frying pan, 1 cup at a time

10 carrots, finely chopped

10 onions, finely chopped

12 garlic cloves, minced

27 cups chicken broth

1 package, frozen green beans

2 cups pitted black olives

1 cup lime juice.



DIRECTIONS:

1. Over medium-high heat, add butter, onions, diced fennel bulbs, carrots and sauté for about 7 minutes.

2. Add garlic and fennel seeds and sauté about 2 minutes.

3. Add chicken broth, risotto, barley and bring to a boil and then simmer for 1-1/2 hours or until the risotto is cooked.

4. Just before serving, cook green beans according to pagage directions and drain.

5. Stir in the green beans, lime juice and olives.



ENJOY DAN: hallelujah