Pearl barley risotto with peas and carrots

Ingredients for 6 servings:

• 50 g butter
• 250 g pearl barley
• 1 large onion(s)
• 1 liter of broth (vegetable or chicken broth)
• 6 carrots
• 2 cups peas, frozen
• 5 tbsp crème fraîche
• 5 tbsp Parmesan, grated
• 2 tsp cumin
• 2 tsp paprika powder
• 2 tsp curry powder
• nutmeg
• salt and pepper
• chives

Instructions

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

delicious everyday dish

Finely dice the onions, thinly slice the carrots, and grate the Parmesan cheese. Bring the water to a boil and stir in the vegetable stock powder (according to the package instructions), or set aside the ready-made stock. Melt the butter in a saucepan. Add the pearl barley and onions and sauté lightly. Add some of the stock and simmer gently. Once the liquid has reduced, add more stock. Repeat this process until the pearl barley is cooked. This should take about half an hour. About halfway through the cooking time, add the peas, carrots, and seasonings and let them cook. Depending on how crunchy you like the carrots, you can add them a little earlier or later. If the pearl barley is still too firm and there is hardly any liquid left, add a little more water and continue to simmer. Just before serving, stir in the crème fraîche, the grated Parmesan cheese, and finely chopped chives. Season with pepper and salt, if desired, and garnish with chives, if desired. Tip: The broth and Parmesan already season the dish quite well. Depending on the broth’s concentration, you may not even need to add any more salt.