Barley Risotto with Vegetables

Ingredients

• 2 Zucchini
• 2 bell peppers (yellow and red)
• 1 Red Onion
• 3 sprigs thyme
• 3 sprigs rosemary
• 250 g cherry tomatoes (halved)
• 4 tbsp olive oil
• Salt
• Pepper
• 1 Shallot
• 2 Garlic cloves
• 250 g pearl barley
• 50 ml white grape juice
• 1 l hot vegetable broth
• 60 g parmesan (30% fat in cheese)
• 4 tbsp ricotta (80 g; 45% fat in cheese)

Instructions

1. 1.

   Clean, wash and cut zucchini lengthwise into halves, then slice into 1 cm thick rounds. Halve the peppers, deseed, wash and cut into strips. Peel and chop the onion. Wash and dry the herbs. Rinse the tomatoes.

2. 2.

   Mix the vegetables with the herbs and 2 tbsp olive oil, season with salt and pepper, spread on a baking tray and bake in a preheated oven at 200 °C (180 °C fan) for 25 minutes.

3. 3.

   Meanwhile peel and finely chop the shallot and garlic. Heat the remaining oil in a pot. Sauté the shallot and garlic over medium heat for 3 minutes. Add the barley, sauté for 2 minutes. Deglaze with the grape juice and let reduce slightly. Then pour enough broth to cover the barley. Once the liquid is absorbed, add more broth – cook the barley until al dente in about 25 minutes.

4. 4.

   Grate the parmesan and fold it into the risotto towards the end of cooking. Season with salt and pepper, then top with ricotta and vegetables.