Barley Risotto
In the barley risotto from Spoonsparrow, not only the flavor but also the vitamins and minerals are balanced.
Ingredients
- 75 g carrots (1 carrot)
- 50 g celery root (1 piece)
- 50 g parsley root (1 piece)
- 425 ml classic vegetable broth
- 1 onion
- 1 Garlic clove
- 1 tbsp olive oil (10 ml)
- 100 g pearl barley
- 75 ml lemon juice
- 0.5 bunch Parsley (10 g)
- 50 g strong alpine cheese (45% fat in solids)
- 40 g sour cream (2 tbsp)
- Salt
- Pepper
Instructions
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1.
Clean, peel and cut carrots, celery root, and parsley root into 1 cm cubes.
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2.
Heat broth in a pot over medium heat until boiling and keep warm.
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3.
Peel onion and garlic and finely dice them.
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4.
Heat oil in a pot and sauté the prepared vegetables over medium heat for 3-4 minutes until translucent, stirring frequently.
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5.
Add pearl barley and sauté everything for another minute.
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6.
Pour in lemon juice and let it evaporate completely.
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7.
Add hot broth, cover, bring to a boil. Simmer on low heat for about 40 minutes, stirring several times.
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8.
Wash parsley, shake dry, pluck leaves and finely chop. Grate the cheese. At the end of cooking, fold in sour cream with the barley. Season with salt and pepper and serve immediately.
