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Spinach & herb barley risotto
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 451
  • Fat about 14g
  • Carbohydrates about 59g
  • Protein about 16g
This is needed
This is needed for 4 people
Barley risotto
  • 2 onions, thinly sliced
  • 2 tbsp olive oil
  • 2 garlic clove, 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
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 80 g Alpine cheese (e.g. Pro Montagna), coarsely grated
  • salt and pepper to taste
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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 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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