Pearl Barley Risotto with Brussels Sprouts

Ingredients

• 1 onion
• 1 tbsp Olive Oil
• 60 g Butter
• 200 g pearl barley
• 100 ml dry white wine
• 500 ml vegetable broth
• 250 g Brussels sprouts
• Salt
• 1 tsp ground cumin
• Cayenne pepper
• 40 g freshly grated Parmesan
• Pepper (freshly ground)
• parmesan shavings (for garnish)

Instructions

1. 1.

   Peel and finely dice the onion. Sauté briefly in hot oil and 1 tbsp butter until translucent. Add the pearl barley and sauté for a moment. Deglaze with wine and let it evaporate. Pour in some broth, stirring to absorb. Gradually add more broth in ladlefuls, cooking for about 25 minutes until the barley is tender yet firm.

2. 2.

   Meanwhile clean the Brussels sprouts, separate into individual leaves, wash and drain. Blanch the leaves in plenty of boiling salted water for about 3 minutes, then drain, shock in cold water and dry. For serving toss briefly in 1-2 tbsp hot butter and season with salt, cumin and cayenne pepper. Stir in grated parmesan and remaining butter, seasoning with salt and pepper. Serve in glasses, sprinkle with parmesan shavings and top with Brussels sprouts.