Barley risotto with poached egg

Barley risotto with poached egg

Total: 50 Min. | Active: 50 Min.
vegetarian, healthy and balanced
Nutritional value / people: 500 kcal
, Fat: 21 g
, Carbohydrate: 51 g
, Protein: 23 g


4 people


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

Barley risotto

2 spring onions incl. green parts
1 broccoli (approx. 400 g)
1 tbsp olive oil
250 g hulled pearl barley
1 ⅕ litres vegetable bouillon, hot
120 g baby spinach
125 g double cream cheese
4 tbsp grated Parmesan
salt and pepper to taste


1 ½ litres water
1 dl white wine vinegar
4 fresh eggs
¼ tsp sea salt
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How it's done

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Barley risotto

Cut the spring onions into thin rings, set aside the greens. Cut the broccoli into small florets.

Heat the oil in a pan. Sauté the spring onions, add the barley, cook for approx. 1 min. while stirring. Gradually pour in the stock, stirring frequently, so that the pearl barley is always just covered with liquid, simmer for approx. 30 mins. until the pearl barley is just al dente. Add the broccoli and spinach, simmer for approx. 10 mins. until cooked.

Mix in the cream cheese, cheese and reserved spring onion greens, season.


Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a cup, one at a time, and carefully slide into the simmering water, poach for approx. 4 mins.

Remove the eggs with a slotted spoon, drain and serve on top of the barley risotto, season with salt.

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