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Pearl barley risotto with celery

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Ingredients for 4 servings:

  • 160 g pearl barley
  • 500 ml vegetable stock
  • 1 onion(s)
  • 1 stalk(s) Celery
  • 1 piece(s) ginger, nut-sized
  • 60 ml orange juice
  • 3 tbsp olive oil
  • some lemon zest
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

a different side dish – very good with fish

Dice the onions, ginger, and celery. Heat the vegetable stock. Heat the olive oil in a wide saucepan and sauté the onions, ginger, and celery. Add the pearl barley and sauté briefly. Deglaze with orange juice and then gradually add the hot vegetable stock, stirring continuously, and cook for about 25 minutes until you have a thick risotto. Season to taste with a little lemon zest, salt, and pepper.

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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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