Barley Risotto Recipe
Recipe Ingredients for Barley Risotto
| Amount | Ingredient |
|---|---|
| 250 grams | Barley (medium) |
| 1 pc | Carrot |
| 1 / 2 Stg | Leeks |
| 1 1 / 2 l | Vegetable broth |
| 2 tbsp | Butter |
| 100 grams | Freshly grated Parmesan |
| 2 pcs | Shallots |
| 5 tbsp | Olive oil |
| 150 ml | White wine |
Barley Risotto Recipe Directions
The carrot and cut into short thin strips. Halve leeks lengthwise and cut into thin half rings. Peel shallots and chop finely. Vegetable broth in a saucepan over medium heat.
Heat olive oil in a pan and sauté shallots. Add the barley and fry about 2 minutes, then deglaze with the white wine. From now on, always some vegetable (soup ladle) to give, once the liquid is almost gone. The target, which is now 25 to 30 minutes, until al dente according to taste like the barley to be. Attention, the grains are following suit. Gradually add about 15 to 20 minutes, the carrots and leeks. My advice: stay here and at frequent intervals and stir.
Just before completion of the butter and Parmesan. Season with pepper and active pull of the stove. Ready to serve.
