Pearl barley risotto with parsley

Ingredients for 2 servings:

• 20 g butter
• 1 handful of parsley, flat
• 2 tbsp oil
• 1 small onion(s)
• 100 g pearl barley
• 100 ml white wine or water with 2 tbsp wine vinegar
• 400 ml vegetable stock
• 2 tbsp Parmesan, freshly grated
• n. B. Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 43 minutes

Finely chop plenty of parsley, removing only the thickest stalks, and mix well with the softened butter. Let it simmer. Rinse the pearl barley in a fine-mesh sieve and drain well. Finely dice the onion. Heat the oil in a wide saucepan and sauté the diced onion. Add the pearl barley and fry briefly, stirring occasionally. Deglaze with dry white wine or water with white wine vinegar and allow the liquid to evaporate. Add the vegetable stock and reduce. Gradually add enough vegetable stock until the pearl barley is cooked but still firm to the bite and the risotto has its typical creamy consistency. Stir frequently to prevent sticking. Stir the parsley butter, some freshly ground pepper, and Parmesan cheese into the risotto and let it simmer briefly. If the risotto becomes too thick while simmering, stir in a little more hot vegetable stock. Season to taste before serving and add a pinch of salt if desired.