Spinach Barley Risotto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g pearl barley, medium-fine pearl barley
- 1 shallot (s)
- 1 clove garlic
- some oil
- 500 ml vegetable stock
- 200 g fresh spinach or 150 frozen leaf spinach
- 2 tablespoon parmesan, freshly grated
- salt and pepper
- possibly nutmeg
Print Recipe
Pin Recipe Instructions
- Rinse the pearl barley in a sieve and drain well.
- Peel shallot and clove of garlic, chop finely and sauté in heated oil. Add the pearl barley, sauté briefly, deglaze with a little broth. Cook over low heat for about 30 minutes (package instructions), gradually adding the stock and stirring so that nothing sets.
- In the meantime, clean and wash the spinach and cut into coarse strips. Put dripping wet in a saucepan, heat and let the spinach collapse.
- Add the spinach and parmesan to the cooked pearl barley and season with salt, pepper and possibly nutmeg.
- Poached eggs or fish fillet go well with it.
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