Description
This barley risotto is an easy to make dish as well as comforting and nutritious, made with barley, broccoli, cauliflower, green peas,mushrooms, carrot, asparagus and garnished with almonds, leek and microgreens. It can be served as a vegetarian dinner, or with a salad or as a side dish.
Scale
Ingredients
Preparation for Vegetable Stock
- Onion (trimmings)
- Green pea shells
- Cauliflower stems
- Mushroom stems
- Broccoli stems
- Asparagus stalks
For Barley Risotto
- 1 tablespoon olive oil
- 2”inch ginger, chopped
- 2 garlic cloves, chopped
- 1 medium onion, finely chopped
- ¼ cup yellow capsicum, chopped
- 5–6 button mushrooms (stems removed)
- 1 small carrot, peeled and chopped
- 4–5 cauliflower florets, grated
- ¼ cup green peas
- 4–5 broccoli florets
- 1 green chilli, chopped
- 2 cups barley
- 6 to 8 asparagus stalks
- Black peppercorns, crushed
- Salt to taste
- 2–3 fresh parsley sprigs
- 2–3 fresh rosemary sprigs
For Garnishing
- 4 almonds, grated
- ¼ inch leek, sliced
- Few microgreens
Instructions
Preparation for Vegetable Stock
- In a deep non-stick pot, heat plenty of water along with trimmings of onion, green pea shells, cauliflower stems, mushroom stems, broccoli stems, and asparagus stalks.
- Let it boil for 10-15 minutes.
- Next, finely chop the onion, carrot, ginger, garlic and green chilli. Also slice the mushroom caps.
- Trim asparagus top and set aside.
How to make Barley Risotto
- In another deep non-stick pan, heat olive oil.
- Add finely chopped ginger-garlic and sauté for 30 seconds.
- Add onion, sauté till it turns golden in color.
- Add chopped yellow capsicum and sliced mushrooms. Saute for 2-3 minutes.
- Add carrot, cauliflower florets, broccoli florets, green peas, green chilli.
- Now add barley and mix well.
- Add vegetable stock, crushed peppercorns and salt to taste. Cook for 5-6 minutes on low flame till the liquid is absorbed.
- Add more stock, mix and cook till the barley is fully cooked.
- Add chopped asparagus stems, parsley and rosemary to the pan.
- Add 2 grated almonds with asparagus tops.
- Combine everything well.
- Now finely sliced leek.
- Remove the risotto to a serving bowl.
For Garnishing
- Garnish with remaining grated almonds, sliced leeks and micro greens on top.
- Serve hot.
Notes
- I have used pearl barley in this recipe, so you don’t need to soak pearl barley before cooking, but if you are using pot barley then you must soak it overnight because it may take a little longer to cook.
- If you don’t have frozen peas then fresh peas work just as well. You can also substitute peas with beans that would also work like green peas.
- You could substitute leek for one white onion if you can’t get leeks. It adds a delicate flavour to the base of barley risotto.
- If you have leftovers in the refrigerator then you could reheat the pearl barley risotto using a microwave.
- Category: Rice
- Cuisine: Italian
Keywords: Barley Recipes, How to make Barley Rissoto at home, Italian Food, Healthy Recipes, Barley Risotto with Mushrooms