Barley Risotto with Smoked Salmon and Zucchini

Name: Barley Risotto with Smoked Salmon and Zucchini
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 2 zucchini; 2/3 cup pearl barley (about 120 grams); 3.5 oz smoked salmon (about 100 grams); 1/2 white onion; 1 clove garlic; salt, to taste; lemon zest, to taste; extra virgin olive oil; 1/2 leek

Letizia Vallini @letiziavallini

Verona

Barley Risotto with Smoked Salmon and Zucchini

Letizia Vallini @letiziavallini

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Ingredients

30 min

Serves 2 servings

2zucchini
2/3 cuppearl barley (about 120 grams)
3.5 ozsmoked salmon (about 100 grams)
1/2white onion
1 clovegarlic
salt, to taste
lemon zest, to taste
extra virgin olive oil
1/2leek

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Steps

30 min

1

Cook the barley in boiling salted water.
2

In a large pot, heat olive oil and sauté the onion and garlic. Add the zucchini and leek, sliced into rounds, and cook for about 10 minutes, adding a little water as needed.
3

Blend everything until smooth, season with salt, and strain through a fine mesh sieve to remove any lumps (you can use the solid part as a spread for crostini).
4

Cut the smoked salmon into pieces and set aside.
5

Drain the barley and add it to the creamy vegetable mixture along with the salmon. Cook over low heat, stirring, until everything is well combined and creamy.
6

Serve topped with grated lemon zest.

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Letizia Vallini @letiziavallini

Published in the US on July 12, 2026 14:02

Verona

Amo tutto della vita, in primis mangiare! Per mangiare mi diletto a cucinare e per smaltire mi devo allenare! Insomma un circolo vizioso di cibo, tradizioni (vengo dal mare), ricette fit e degustazioni!