John Myers
Barley Risotto with Pointed Peppers
The perfect barley risotto with pointed peppers recipe with a picture and simple step-by-step instructions.
- 2 Red pointed peppers
- 2 Pointed peppers green or white
- 2 Medium onions
- 2 Garlic cloves
- 10 Dried apricots
- 2 tbsp Olive oil
- 0,1 l Semi-Dry white wine
- 0,5 l Vegetable broth
- 200 g Pearl barley medium
- 3 tsp Dried thyme
- Salt and pepper
- Hard cheese freshly grated
- Thoroughly wash the pointed peppers and cut into bite-sized pieces. Peel the onions and garlic and cut into fine cubes. Also dice the apricots.
- Heat the oil in a saucepan and sweat the onion and garlic cubes in it, add the apricots. Then add the peppers and lightly roast.
- Add the barley to the vegetables and deglaze everything with white wine. Bring to the boil briefly, then carefully pour in the vegetable stock and simmer until the risotto is really thick. Add the freshly grated cheese and stir well. Now season with the thyme, salt and pepper.
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