for 4 person

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
½ bunch	flat-leaf parsley, finely chopped
80 g	Alpine cheese (e.g. Pro Montagna), coarsely grated
	salt and pepper to taste

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.

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, parsley and cheese, season.

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