← All recipes

🍽️ Pearl Barley Risotto with Brussels Sprouts

576 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 tbsp olive oil
• 60 g butter
• 200 g pearl barley
• 100 ml dry white wine
• 500 ml vegetable broth
• 250 g Brussels sprouts
• salt
• 1 pinch ground cumin
• cayenne pepper
• 40 g freshly grated Parmesan
• pepper (from the mill)
• Parmesan shavings (for garnishing)

Instructions

1. 1. Peel the onion.
2. 2. Dice the onion into small cubes.
3. 3. Heat oil and one tablespoon of butter in a pan.
4. 4. Sauté the onion cubes until they are soft and translucent.
5. 5. Add the pearl barley (small, hulled barley grains) to the pan.
6. 6. Toast the pearl barley briefly.
7. 7. Deglaze the dish with wine.
8. 8. Let the wine liquid evaporate completely.
9. 9. Pour in some vegetable broth.
10. 10. Stir until the barley has absorbed the broth.
11. 11. Add ladlefuls of broth one by one.
12. 12. Cook the risotto for about 25 minutes.
13. 13. Cook until the barley is tender but still has a bite.
14. 14. Separate the leaves from the Brussels sprouts.
15. 15. Wash the Brussels sprout leaves.
16. 16. Let the leaves drain.
17. 17. Bring plenty of salted water to a boil.
18. 18. Blanch the Brussels sprout leaves (briefly cook in boiling water) for about three minutes.
19. 19. Drain the sprouts.
20. 20. Shock the sprouts with cold water.
21. 21. Let the sprouts drain well.
22. 22. Heat one to two tablespoons of butter in a pan.
23. 23. Toss the sprouts in the hot butter.
24. 24. Season the sprouts with salt, cumin, and cayenne pepper.
25. 25. Stir the grated Parmesan and the remaining butter into the risotto.
26. 26. Season the risotto to taste with salt and pepper.
27. 27. Fill the risotto into glasses.
28. 28. Sprinkle the dish with Parmesan shavings.

Nutrition per serving

• kcal: 576
• Protein: 17 g · Fett/Fat: 35 g · Carbs: 49 g