One Pot Pearl Barley Risotto with Mushrooms and Chickpeas

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 250 g mushrooms
• 100 g kohlrabi leaves, arugula, or spinach
• 1 can chickpeas, 265 drained weight
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tbsp tomato paste
• 250 g pearl barley, coarse
• 250 g tomatoes, pureed
• 600 ml vegetable stock
• 1 tsp harissa
• 1 tsp dried herbs
• 1 pinch of cinnamon
• e.g. salt and pepper
• e.g. Parmesan, grated

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Peel and chop the onion and garlic clove. Quarter the mushrooms. Wash and roughly chop the kohlrabi leaves. Drain the chickpeas. Heat olive oil in a saucepan. Briefly fry the onion, garlic clove, cumin, and tomato paste. Add the pearl barley, mushrooms, chickpeas, tomatoes, kohlrabi leaves, and vegetable stock and stir well. Bring to a boil, then simmer over low heat for about 15 minutes. Add the spices and let it simmer for another 5 minutes. Sprinkle with freshly grated Parmesan cheese to taste. This amount is enough for two good eaters/athletes.