Spinach & herb barley risotto

Spinach & herb barley risotto

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


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Barley risotto

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


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

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.


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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