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
Barley Risotto with Peas
Barley Risotto with Peas

Instructions

  1. Sear the finely diced bacon vigorously, add the root vegetables (onion, garlic, carrot and celery) and cook for about five minutes.
  2. 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.
  3. We ate a coarse bratwurst with it, it worked out wonderfully.

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