John Myers
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Barley Risotto
The perfect barley risotto recipe with a picture and simple step-by-step instructions.
Risotto
- 2 Onions
- 3 Carrots
- Fat for frying
- Broth to pour on
- 250 ml Pureed tomatoes
- Cornstarch to thicken
- Salt and pepper to taste
- 250 g Barley barley fine
- 1 toe Garlic
- 1 Onion
- 3 tablespoon Olive oil
- 350 ml Vegetable broth
- Salt
- Pepper from the grinder
- Zucchini 1 large or 2 small ones
- 50 g Baby kale
- 1 teaspoon Lemon juice
- 1 Handful Cherry tomatoes
- Fry the meat in a little fat and place in a baking dish. Peel and roughly dice the carrots and onions, add to the meat in the dish. Fry in the oven at 200 ° C for about 1 hour, occasionally adding a little broth. When the meat is almost done, add the pureed tomatoes. Instead of vegetable broth, I added some of my vegetable paste. Depending on the size of the meat, it should be done after 1 – 5 hours. Remove the meat from the mold and keep it warm. Pass the roast stock through a sieve and bind to the sauce with cornstarch, season with salt and pepper if necessary.
Risotto
- Soak the fine barley pearl barley in cold vegetable stock for about 30 minutes.
- Peel the garlic and onion and cut both into fine cubes. Then sauté in a little olive oil in a large, tall pan. Put the swollen pearl barley into the pan, fill with broth, add a little vegetable paste and stir constantly. Season to taste with salt and pepper.
- Wash the zucchini and cut into cubes. Wash the kale, the young leaves from the tip, and cut into small pieces. Add the chopped vegetables to the risotto, just heat them up briefly. The risotto should have a creamy consistency, if necessary add liquid (if you like add some wine), stirring constantly. Warm the cherry tomatoes briefly.
- Refine the risotto with lemon juice. Cut the meat into slices, serve with risotto and a little sauce.
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