Pearl Barley Risotto with Vegetables and Herbs

Risotto | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Herbs — thyme and parsley.

Ingredients

Eggplants - 7.1 oz
Courgette - 7.1 oz
Dry White Wine - 1 fl oz
Shallot - 1.8 oz
Grated Pecorino Pepato Cheese - 1.8 oz
Vegetable Oil - 1 fl oz
Chicken Broth - 5 fl oz
Cream - 1.8 oz
Salt - 0.2 oz
Ground Black Pepper - 0.1 oz
Butter - 1.8 oz
Pearl barley - 7.1 oz
Herbs - 0.2 oz

Step by Step guide

Step 1

Rinse the pearl barley, cover it with water, and let it soak overnight in the refrigerator.

Step 2

Chop the shallot onion and sauté it in vegetable oil until golden brown. Then add the pearl barley and pour in the white wine. After some liquid has evaporated, add the prepared chicken broth.

Step 3

Gradually add the grated Parmesan cheese over 10 minutes while stirring constantly, and add the butter at the very end. Remove from heat and stir in the freshly chopped thyme and parsley.

Step 4

Cut the zucchini into cubes and the eggplant into wedges. Sauté in vegetable oil for 5 minutes. Mix the vegetables with the cooked risotto, heat for 3–5 minutes until creamy. Add cream, salt, pepper, and herbs to taste.