Orzotto with Radicchio and Bacon

Ingredients

• 4 slices bacon 
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup cooking wine dry white
• 28 ounce less-sodium chicken broth fat-free canned
• 2 ounces parmigiano-reggiano cheese grated
• 1 cup pearl barley uncooked
• 3 cups radicchio thinly chopped
• 1 cup onion red finely chopped
• 0.1 teaspoon salt 
• 1.3 cups water 

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

1. Combine water and broth; bring to a simmer in a large saucepan (do not boil). Keep warm over low heat.
2. Cook bacon in a Dutch oven over medium heat until crisp.
3. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside.
4. Return pan to medium heat.
5. Add red onion; saut for 3 minutes.
6. Add barley; cook 2 minutes, stirring constantly.
7. Add wine and salt; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
8. Add broth mixture, 1/2 cup at a time, stirring until each portion of broth mixture is absorbed before adding the next (about 45 minutes total). Stir in bacon; cook for 2 minutes.
9. Remove from heat; stir in radicchio, cheese, and pepper.
10. Serve immediately.