Barley Risotto with Peas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g ham, diced
- 1 onion (s)
- 1 clove garlic
- 2 carrot (s)
- 0.25 ¼ celeriac
- 250 g pearl barley
- 1 liter vegetable stock
- 250 g peas, frozen
- 1 bunch parsley
- 3 tablespoon cream cheese
- 50 g parmesan cheese
Print Recipe
Pin Recipe Instructions
- Sear the finely diced bacon vigorously, add the root vegetables (onion, garlic, carrot and celery) and cook for about five minutes.
- Scatter the pearl barley and let it turn glassy as well. Pour in the vegetable stock and cook for about 15 minutes. If necessary, add more broth. Add the frozen peas, stir and cook for another 5 - 10 minutes. Stir in the chopped parsley, also the cream cheese (I took normal cheese, but herbal cream cheese is certainly also a possible variant) and let it steep a little. Meanwhile, grate the parmesan, stir in and serve.
- We ate a coarse bratwurst with it, it worked out wonderfully.
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