Barley Risotto with Peas and Carrots
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 50 g butter
- 250 g pearl barley
- 1 large onion (s)
- 1 liter broth (vegetable or chicken broth)
- 6 carrot (s)
- 2 cup peas, frozen
- 5 tablespoon crème fraîche
- 5 tablespoon parmesan, grated
- 2 teaspoons cumin
- 2 teaspoons paprika powder
- 2 teaspoons curry powder
- nutmeg
- salt and pepper
- chives
Print Recipe
Pin Recipe Instructions
- Finely dice the onions, finely slice the carrots and grate the parmesan. Bring the water to the boil and stir in the vegetable stock powder (amount according to the package instructions) or prepare the finished stock.
- Melt the butter in the pan. Add pearl barley and onions and sauté lightly. Add part of the broth and simmer gently. As soon as the liquid has boiled down, add more stock. Repeat this process until the pearl barley is done. That takes about half an hour. Halfway through the cooking time add the peas and carrots as well as the spices and let cook. Depending on how crispy 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 let it simmer.
- Just before serving, stir in the crème fraîche, the grated Parmesan and finely chopped chives. Season with pepper and possibly salt and garnish with chives if you like.
- Tip: The broth and the parmesan already season the dish quite well. Depending on the concentration of the broth, it may no longer be necessary to season with salt.
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