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🍽️ Creamy Pearl Barley Risotto with Goat Cheese

467 kcal · 30 min · 4 servings

Ingredients

• 1 l vegetable broth
• 1 shallot
• 0.5 clove garlic
• 2 tbsp butter
• 250 g pearl barley
• 50 ml white wine
• 200 g oyster mushrooms
• 2 tomatoes
• salt
• pepper (from the mill)
• 100 g mature goat cheese
• 100 g whipping cream
• 3 tbsp parsley

Instructions

1. 1. Peel the shallot and the garlic.
2. 2. Finely chop the vegetables.
3. 3. Heat one tablespoon of butter in a large pot.
4. 4. Sweat the shallot and garlic in it until translucent.
5. 5. Add the pearl barley, wine, and broth to the pot.
6. 6. Bring the mixture to a boil.
7. 7. Cover the pot.
8. 8. Let the pearl barley cook on low heat for about 20 minutes.
9. 9. Stir occasionally.
10. 10. Remove the pearl barley from the heat when they are soft but still have a bite.
11. 11. Clean the mushrooms.
12. 12. Cut the mushrooms into cubes about one centimeter in size.
13. 13. Wash the tomatoes.
14. 14. Quarter the tomatoes.
15. 15. Remove the core of the tomatoes.
16. 16. Cut the tomatoes into small cubes.
17. 17. Heat the remaining butter in a pan.
18. 18. Sauté the mushrooms and tomatoes in it briefly.
19. 19. Season the vegetables with salt and pepper.
20. 20. Mix the sautéed vegetables into the cooked pearl barley.
21. 21. Cut the goat cheese into small cubes.
22. 22. Whip the cream until stiff.
23. 23. Finely chop the parsley.
24. 24. Fold the goat cheese, cream, and parsley into the pearl barley.
25. 25. Season the dish to taste with salt and pepper.
26. 26. Serve the risotto immediately.

Nutrition per serving

• kcal: 467
• Protein: 16 g · Fett/Fat: 22 g · Carbs: 49 g