Spicy Barley Risotto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pearl barley, coarse
- 1 medium onion (s)
- 3 tablespoon olive oil
- some white wine
- 600 ml vegetable stock
- 1 clove garlic
- 1 chilli pepper (s)
- some honey
- some cumin
- pepper
- possibly salt
- some rosemary
- some oregano
Print Recipe
Pin Recipe Instructions
- Heat a coated pan with a little olive oil. Add the pearl barley and roast well on all sides.
- In the meantime, finely chop the onion and chilli pepper, add to the pan and fry. Scatter some cumin in the pan. When everything is well done, deglaze with a little wine and add about 1 tablespoon of honey. Stir everything well again and again, otherwise it will burn.
- When the wine has almost evaporated, top up with the vegetable stock and reduce everything well. Add garlic, pepper, possibly salt and herbs and remove the heat. Let stand a few minutes and then serve. Tastes great as a side dish.
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