Orzotto with rocket and broad beans - Untested

https://www.latartemaison.it/2013/06/orzotto-con-rucola-e-fave/

140 g pearl barley

1 small bunch of arugula

10 broad bean pods

curry to taste

20 g of goat cheese

10 g of butter

1. Bring lightly salted water to a boil and blanch the shelled fava beans. 
2. Rinse the barley under running water. 
3. Melt the butter in a risotto pan and toast the barley for a few minutes.
4. Drain the fava beans, keeping the cooking water aside and warm. You will use it to cook the barley, adding a little at a time. 
5. Continue cooking and halfway through, add the previously washed and chopped arugula. 
6. Remove the skin covering the fava beans and add them, reserving a few for garnish. 
7. Once cooked (about 30 minutes), add a teaspoon of curry powder and turn off the heat. 
8. Stir in the goat cheese and let rest for a couple of minutes before serving.