by Pallavi Purani

Barley Risotto

Oh what thunderous response this one got me, day before. 🙂 Thank you for the love, people. Barley is great substitute for rice in your life. It is a little tricky looking seed but it does wonders. I adapted this recipe.

You shall need: [Serves 2.

[Homemade ricotta cheese recipe coming soon.

Print Recipe
Barley Risotto
Oh what thunderous response this one got me, day before. 🙂 Thank you for the love, people. Barley is great substitute for rice in your life. It is a little tricky looking seed but it does wonders. I adapted this recipe.
Course main course
Prep Time 20 minutes
Cook Time 30 minutes
Servings
portion
Ingredients
  • 1/2 cup Barley Pearl - .
  • 1 onion small chipped fine .
  • 3 cloves garlic - minced .
  • 2 tsps olive oil .
  • 1.4 cups white wine - optional .
  • 1 carrot medium diced small .
  • 1 tomato - de - seeded and chopped small .
  • 1/4 cup peas blanched .
  • 1/3 cup paneer ricotta cheese [soft] or - make a paste with the spread
  • 1 tbsp cheese spread .
  • salt pepper . and
  • 3 cups stock beets stock [ I used the home made
  • Optional cheese . [
  • 1/2 cup milk .
Course main course
Prep Time 20 minutes
Cook Time 30 minutes
Servings
portion
Ingredients
  • 1/2 cup Barley Pearl - .
  • 1 onion small chipped fine .
  • 3 cloves garlic - minced .
  • 2 tsps olive oil .
  • 1.4 cups white wine - optional .
  • 1 carrot medium diced small .
  • 1 tomato - de - seeded and chopped small .
  • 1/4 cup peas blanched .
  • 1/3 cup paneer ricotta cheese [soft] or - make a paste with the spread
  • 1 tbsp cheese spread .
  • salt pepper . and
  • 3 cups stock beets stock [ I used the home made
  • Optional cheese . [
  • 1/2 cup milk .
Instructions
  1. Soak Barley for 20 min in warm water- discard the water and place it on a tea towel to remove the moisture
  2. In a pan, add the oil. Once it is heated, add the onions.
  3. Once they are nice and translucent. Add the garlic and let them get the oil and onion flavour on them.
  4. Add a little salt at the point.
  5. Add the barley and let it toast for a few minutes.
  6. Add salt and pepper.
  7. Add the carrot, wine and one cup of stock.
  8. Reduce the flame to medium and let it absorb the stock.
  9. Add another cup of stock when you see the grains are dry-ish.
  10. Repeat the process until all the stock is over.
  11. Add half of the paneer-cheese mix and the milk.
  12. Check the grain, it should not be mushy but should be fully cooked.
  13. Add the peas and tomatoes and cover with a lid.
  14. Cook like this for 5 min.
  15. Mix some cheese through, right before serving.
  16. Serve hot topped with cheese and paneer/homemade ricotta.


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