Pearl barley risotto with arugula pesto Recipe
Recipe Ingredients for Pearl barley risotto with arugula pesto
| Amount | Ingredient |
|---|---|
| 80 grams | Pearl barley |
| 2 pcs | Shallots |
| 2 pcs | Carnations |
| 1 pc | Bay leaf |
| 50 ml | White wine |
| 0 | 3 liter |
| Vegetable broth | 50 g |
| Parmesan cheese | |
| Salt, white pepper | 1 tbsp |
| Olive oil | 1 Pk |
| Cocktail tomatoes | |
| Arugula pesto | 150 grams |
| Arugula (rocket) | 30 Fl |
| Hazelnuts | 2 pcs |
| Garlic cloves | 1 pc |
| Chili pepper | 80 grams |
| Parmesan cheese | |
| Sea salt |
Pearl barley risotto with arugula pesto Recipe Directions
Hazelnuts until golden brown in a steel pan for roasting, cool and chop finely.
Chili peppers in half lengthwise, remove seeds under running water. Cut flesh into fine dice. Those who like very spicy, chop the pepper with seeds.
Saute diced shallots glazed in a little olive oil, deglaze with white wine. Washed pearl barley, broth, bay leaf, cloves and a little salt. Gently boil 15-20 minutes, stirring occasionally. If the grains cooked but not too soft, remove from heat and season to taste with freshly grated Parmesan cheese mix.
Wash arugula, dry well, cut off stem ends lower: for the pesto. Chop coarsely and with the olive oil, crushed garlic cloves and give sea salt in a mixer bowl. Puree with a hand blender, not too fine. Hazelnut chilli and add to mix only briefly.
Halved cherry tomatoes in olive oil and sauté gently mingle with the pearl barley risotto.
I think it is unfavorable, the whole pesto to mix with the pearl barley risotto. The concentration shall be determined each on their plates themselves.
For this purpose, fit perfectly grilled fish or shrimp.
