Summary

Ingredients

• 250 g rolled barley
• 4 tablespoon butter
• 125 ml white wine, dry, e.g., Müller Thurgau, Chardonnay, Riesling
• 1 medium vegetable onion (s)
• 1 liter vegetable broth
• 1 tablespoon herbs, mixed, fresh or frozen
• 1 tablespoon Parmesan or Grana Padano, grated

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Instructions

1. Weigh and rinse the barley until the water runs clear. Finely dice the onion. Melt 3 tablespoons butter in a medium saucepan and add the chopped herbs. I mostly use herb butter (homemade) or wild garlic butter.
2. Add the onion and sauté until translucent. Then add the drained barley and sweat with it. In the meantime, straighten the vegetable stock, warm it up slightly and stir the suspended solids well in a bowl, if you have cooked it yourself or if it is out of the glass. Set up a ladle.
3. When everything is nice and glassy, deglaze the barley with the white wine and stir until all of the wine has been absorbed by the barley, stir slowly and stick to it. Then add the first soup ladle with the vegetable stock and stir well.
4. In the course of about 40 minutes, pour in the vegetable stock every five minutes, stir well and only add the vegetable stock to the risotto when everything has been absorbed. Taste the softness of the barley.
5. Tip: The Gerstlsotto is enough as a side dish for 4 people. As a main course you can add asparagus, mushrooms, peas and bacon, smoked salmon, etc., then enough for 2 people.