Barley Risotto

Barley Risotto

Barley risotto is easy to prepare. Cut the onions into cubes. Heat oil in a saucepan. Fry onions and barley until light and deglaze with wine. Add the tomato puree. Bring the risotto to the boil briefly and simmer without lid at medium temperature for 30 minutes. Stir once in a while. As soon as the barley risotto thickens slightly, gradually stir in the broth. Season the barley risotto with pepper, celery salt and pressed garlic. Grate Grana Padano and mix risotto under the pearl barley. Cut the basil into fine strips and sprinkle over them.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
418 kcal
48 g
14 g
13 g

(C)opyright by Marions Kochbuch