Recipe of the day

Pearl barley risotto with mushrooms and hazelnuts
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Servings
3 people
Servings
3 people
Pearl barley risotto with mushrooms and hazelnuts
Print recipe
Servings
3 people
Servings
3 people
Ingredients
For the pearl barley:
For the vegetables:
Servings: people
Instructions
For the pearl barley:
  1. Bring the broth to boil. Add the pearl barley and let it simmer for 30-40 min. until the liquid is fully gone and the pearl barley cooked (It usually tastes a bit "raw" for beginners). If necessary, add water / broth while cooking. When finished, add butter and parmesan cheese. Stir until it's a bit creamy.
For the vegetables
  1. Melt some butter in a medium-sized pan. Add chopped garlic and onion. When they get brownish, add mushrooms. Then the courgette. When the vegetables are soft, add them to the barley alongside with tomatoes and rosemary. Stir a bit.
Finish:
  1. Season with nutmeg, salt and pepper. Then serve with chopped hazelnuts, parmesan cheese and oregano.
  2. Enjoy!
Recipe Notes

Adjust the quantities of vegetables to your taste.

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