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Barley risotto with lemons and spring vegetables
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 278
  • Fat about 6g
  • Carbohydrates about 45g
  • Protein about 8g
This is needed
This is needed for 4 people
Barley risotto
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 2 garlic clove, finely chopped
  • 1 organic lemon, grated zest, juice set aside
  • 110 g hulled pearl barley
  • 110 g risotto rice (e.g. Arborio)
  • 0.5 dl white wine
  • 1 litre vegetable bouillon, hot
Vegetables
  • 1 tbsp olive oil
  • 100 g green asparagus, lower third peeled if necessary, cut into 1 to 2-cm-long pieces
  • 50 g frozen peas
  • 100 g mixed mushrooms, in slices
To serve
  • a little flat-leaf parsley, leaves torn off
  • a little rocket
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And that's how it's done
And that's how it's done
Barley risotto
Heat the oil in a wide non-stick frying pan. Add the onions, garlic and lemon zest, sauté briefly. Add the rice and pearl barley, sauté while stirring until the rice and pearl barley are translucent. Pour in the wine and reduce almost completely. Gradually add the bouillon, stirring frequently, so that the rice and pearl barley are always just covered with liquid. Simmer for approx. 25 mins. until the rice and pearl barley are creamy and al dente.
Vegetables
Heat the oil in a non-stick frying pan. Add the mushrooms, asparagus and peas, fry for approx. 5 mins. Mix into the barley risotto along with 2 tbsp of the reserved lemon juice.
To serve
Plate up the barley risotto, garnish with the parsley and rocket.