for 4 people

Pepper paste

1 tbsp	olive oil
600 g	bell pepper, cut into pieces
1	shallot, coarsely chopped
1	garlic clove, cut in half
4 sprig	thyme, leaves torn off
2 pinch	cayenne pepper
½ tsp	salt

Barley risotto

1 tbsp	olive oil
250 g	Pro Montagna Bündner-Rollgerste
1 ½ dl	red wine
8 dl	vegetable bouillon, hot
1 tbsp	balsamic vinegar
	salt and pepper to taste

To serve

4 tbsp	plain yoghurt
4 sprig	thyme

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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