Spinach & herb barley risotto

Spinach & herb barley risotto

Total: 35 Min. | Active: 35 Min.
vegetarian
Nutritional value / people: 451 kcal
, Fat: 14 g
, Carbohydrate: 59 g
, Protein: 16 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Barley risotto

2 tbsp olive oil
2 onions, thinly sliced
2 garlic cloves, pressed
300 g hulled pearl barley (e.g. Pro Montagna)
2 dl white wine
6 dl vegetable bouillon, hot

Vegetables

300 g baby spinach
1 bunch radish, sliced
80 g mountain cheese (e.g. Pro Montagna), coarsely grated
salt and pepper to taste
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How it's done

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Barley risotto

Heat the oil in a pan. Sauté the onions and garlic. Add the barley and sauté for approx. 1 min., stirring until translucent. Pour in the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the barley is always just covered with liquid, simmer for approx. 30 mins.

Vegetables

Gradually add the spinach, allow to wilt, continue to simmer for approx. 5 mins. until the barley is al dente. Stir in the radish and cheese, season.

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