for 4 people

Gremolata

1 bunch	parsley, finely chopped
¼ bunch	thyme, finely chopped
1	organic lemon, use grated zest

Barley risotto

1 tbsp	butter
200 g	leek, cut into thin rings
250 g	Pro Montagna Bündner-Rollgerste
1 ¼ litre	vegetable bouillon, hot
40 g	butter
100 g	Graubünden mountain cheese, coarsely grated
60 g	cream cheese, plain
	salt and pepper to taste

Pork cutlets

1 tbsp	olive oil
8	very thin pork cutlets, approx. 50 g each
½ tsp	salt
a little	pepper
50 g	Graubünden mountain cheese, coarsely grated

How it's done

Gremolata

Mix the parsley, thyme and lemon zest, set aside.

Barley risotto

Heat the oil in a pan. Sauté the leek for approx. 3 mins., add the pearl barley, cook for approx. 1 min. while stirring. 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 butter, cheese, cream cheese and half of the gremolata, mix, season, cover and keep warm.

Pork cutlets

Heat the oil in a frying pan, season the meat, fry for approx. 1 min. on each side. Serve the cutlets with the barley risotto. Mix the cheese with the remainder of the gremolata, scatter on top.

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