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Pearl barley risotto Celicia with celery and carrots

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Ingredients for 2 servings:

  • 150 g celery
  • 200 g carrot(s)
  • 1 large onion(s)
  • 3 garlic cloves, pickled
  • 150 g pearl barley
  • 500 ml vegetable stock
  • 1 tbsp salt
  • 3 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Remove the strings from the celery. Then wash and slice. Trim, wash, and finely dice the carrots. Peel and dice the onion, and finely chop the garlic. Heat the oil in a large pot. Sauté the diced onion and chopped garlic. Add the celery and carrots and sweat briefly. Pour in the vegetable stock and add the pearl barley. Season with salt. Simmer for about 25 minutes. Let cool slightly, and the pearl barley risotto is ready to serve and eat.

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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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