Pearl Barley Risotto

Ingredients

• 1 l vegetable broth
• 1 Shallot
• 0.5 clove garlic
• 2 tbsp butter
• 250 g pearl barley
• 50 ml white wine
• 200 g oyster mushrooms
• 2 Tomatoes
• Salt
• Pepper (freshly ground)
• 100 g aged goat cheese
• 100 g heavy cream
• 3 tbsp parsley

Instructions

1. 1.

   Peel and chop the shallot and garlic, sauté in a large pot with 1 tbsp butter until translucent. Add barley, wine, and broth; bring to a boil, then cover and simmer over low heat for about 20 minutes, stirring occasionally, until barley is tender but still firm.

2. 2.

   Clean mushrooms and cut into ~1 cm cubes. Wash tomatoes, quarter, core, and dice small. Briefly sauté mushrooms and tomatoes in the remaining butter in a pan, season with salt and pepper. Mix into the cooked barley.

3. 3.

   Dice goat cheese, whip heavy cream to stiff peaks. Combine both with parsley, stir into the barley, taste, and serve immediately.