Ingredients
Hint:
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
Pepper paste
Barley risotto
To serve
How it's done
Pepper paste
Heat the oil in a pan. Add the peppers and cook for approx. 5 mins., reduce the heat, add the shallots, garlic and thyme, season, cook for approx. 8 mins. until soft. Place the peppers in a measuring cup, puree.
Barley risotto
Heat the oil in the same pan. Add the pearl barley, sauté for approx. 1 min. while stirring. Pour in the red wine and reduce almost completely. Gradually add the stock, stirring frequently, so that the pearl barley is always just covered with liquid. Simmer for approx. 35 mins. until the pearl barley is al dente. Add the pepper paste, continue to simmer for approx. 5 mins., add the balsamic, mix, season.
To serve
Plate up the barley risotto, top with the yoghurt and thyme.
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