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🍽️ Creamy Pearl Barley Risotto with Root Vegetables

397 kcal · 30 min · 4 servings

Ingredients

• 75 g Carrots (1 Carrot)
• 50 g Celeriac (1 piece)
• 50 g Parsley root (1 Parsley root)
• 425 ml classic vegetable broth
• 1 Onion
• 1 Garlic clove
• 1 tbsp Olive oil (10 ml)
• 100 g Pearl barley
• 75 ml Lemon juice
• 0.5 bunch Parsley (10 g)
• 50 g strong Alpine cheese (45 % fat in dry matter)
• 40 g Sour cream (2 tbsp)
• Salt
• Pepper

Instructions

1. 1. Thoroughly wash the carrot, celery, and parsley root.
2. 2. Peel the root vegetables completely.
3. 3. Cut the vegetables into small cubes of about one centimeter in size.
4. 4. Pour the vegetable broth into a pot.
5. 5. Heat the broth over medium heat until it boils.
6. 6. Keep the broth warm until you need it.
7. 7. Peel the onion and the garlic.
8. 8. Dice the onion and garlic into very fine pieces.
9. 9. Heat the oil in a large pot.
10. 10. Add the diced onion and garlic to the hot oil.
11. 11. Sauté the onions and garlic over medium heat.
12. 12. Stir occasionally.
13. 13. Cook the onions for about three to four minutes until they become translucent.
14. 14. Add the pearl barley (small, hulled barley grains) to the pot.
15. 15. Fry the barley for one more minute.
16. 16. Pour the lemon juice over the barley.
17. 17. Allow the liquid to reduce completely and evaporate.
18. 18. Pour the hot broth in gradually to the barley.
19. 19. Bring the dish to a boil with the lid on.
20. 20. Reduce the heat to low.
21. 21. Let the risotto simmer for about forty minutes.
22. 22. Stir the dish several times during the cooking process.
23. 23. Wash the fresh parsley thoroughly.
24. 24. Shake the parsley dry.
25. 25. Pluck the parsley leaves from the stems.
26. 26. Finely chop the parsley leaves.
27. 27. Grate the cheese finely.
28. 28. Gently fold the sour cream into the finished barley risotto.
29. 29. Season the dish to taste with salt and pepper.
30. 30. Serve the barley risotto immediately while warm.

Nutrition per serving

• kcal: 397
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 40 g