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Barley risotto with broccoli

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Ingredients for 4 servings:

  • 1 large onion(s)
  • 4 tbsp olive oil
  • 250 g barley, pre-cooked (ready-made product)
  • 1 ¼ liters vegetable broth
  • 100 ml white wine
  • ½ head of broccoli
  • Salt and pepper, black
  • cream cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel and chop the onion. Cut the broccoli into bite-sized pieces. Heat the olive oil in a saucepan and sauté the onion. Stir in the barley and deglaze with the white wine. Gradually add small amounts of the vegetable stock and cook for about 15 minutes. Add the broccoli and cook for another 5 minutes. Season with salt and pepper and serve with cream cheese, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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