Grape risotto with chard and dried tomatoes

Ingredients for 2 servings:

• 150 g pearl barley
• 250 ml white wine (dry or semi-dry)
• 250 ml chicken broth
• 150 g tomatoes, dried in oil
• 5 leaves of chard
• 1 ½ onions
• 2 tbsp oil (wild garlic oil, garlic oil or regular)
• Parmesan, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Own creation

A while ago, when I was thinking about what I could cook for dinner, I took a look in my pantry and discovered some barley. I bought the chard at the Asian store around the corner, and I had the rest at home. First, chop the onions into small cubes and do the same with the sun-dried tomatoes. Cut the chard into strips. Heat the oil in a pan, add the onions, and fry until translucent. In the meantime, rinse the barley briefly in cold water. Add the barley to the onions and fry briefly until translucent. Deglaze with the white wine, and when it has reduced a little, add the chicken stock. Simmer everything over medium heat for 15-20 minutes, checking occasionally, stirring, and tasting to see if the barley is cooked. Now add the diced tomatoes and Parmesan cheese, season with salt and pepper, and let it simmer for a while. Just before serving, stir in the chard to prevent it from going limp. I recommend serving it with chicken breast alla Basti (see my recipes).