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🍽️ Semolina Risotto with Vegetables

241 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 tbsp butter
• 100 g pearl barley
• 350 ml vegetable broth
• 1 small zucchini
• 1 carrot
• 80 g green peas (frozen)
• 2 tbsp vegetable oil
• salt
• pepper (from the mill)
• 4 tbsp freshly grated parmesan

Instructions

1. 1. Heat a pot over medium heat.
2. 2. Finely chop the onion and sweat it in the butter.
3. 3. Add the pearl barley and toast them briefly.
4. 4. Pour in some broth and stir until the liquid is fully absorbed.
5. 5. Repeat adding broth and stirring until the pearl barley is tender.
6. 6. This takes about 35 minutes.
7. 7. Wash the zucchini and cut it in half lengthwise.
8. 8. Remove the seeds from the zucchini and cut it into thin strips.
9. 9. Peel the carrot and cut it into thin strips as well.
10. 10. Let the peas thaw.
11. 11. Heat oil in a frying pan.
12. 12. Fry the zucchini and carrot strips for 3 to 4 minutes.
13. 13. Add the peas and fry them briefly.
14. 14. Season the vegetables with salt and pepper.
15. 15. Mix half of the Parmesan into the finished risotto.
16. 16. Fill the risotto into jars.
17. 17. Sprinkle with the remaining Parmesan and serve.

Nutrition per serving

• kcal: 241
• Protein: 9 g · Fett/Fat: 12 g · Carbs: 24 g