Barley Risotto

Barley Risotto


    2 cups barley, cooked
    1 small onion
    5-6 button mushrooms
    4-5 cauliflower florets
    6-8 green peas
    4-5 broccoli florets
    1 small carrot
    2 inch piece ginger
    2 garlic cloves
    1 green chilli
    6-8 asparagus stalks
    1 tsp olive oil
    ¼ cup choppedyellow bell peppers
    Crushed black peppercorns to taste
    Salt to taste
    2-3 fresh parsleysprigs
    2-3 fresh rosemary sprigs
    4 almonds
    ¼ inch leek
    Microgreens for garnishing

preparation method

1. To make the stock, heat sufficient water in a non-stick pan. Add trimmings from onion, mushroom stems, cauliflower stems, green pea shells and broccoli stems. Boilfor 10-15 minutes.
2. Slice mushroom caps. Finely chop onion, carrot, ginger, garlic and green chilli in a Westinghouse chopper.
3. Trim asparagus and add the stalks to the stock. Keep the tops aside.
4. Heat olive oil in another non-stick pan. Add chopped vegetables and sauté for 2-3 minutes.
5. Add sliced mushrooms and bell peppers and grate in cauliflower florets. Add broccoli florets, green peas and barley and mix well.
6. Add a few ladleful of stock, crushed peppercorns and salt, stir and simmer for 5-6 minutes or till the liquid dries up.
7. Chop a portion of the asparagus stems and add to the pan. Chop parsley and rosemary and add. Grate in 2 almonds and add asparagus tops.
8. Slice leek finely. Transfer the risotto into a serving plate.
9. Grate remaining almonds on top. Garnish with sliced leeks and microgreens.
10. Serve hot.

Serving Suggestions

    Serve 2
Loading Facebook Comments ...

Comments are closed

By: Chef Vicky Ratnani

Show: Health Maange More

Prep:30 Mins Cook: 30 to 45 minutes

Popular Video


Have the food preferences of your family shifted from Indian to Continental?

View Results

Loading ... Loading ...
FoodFood on DTH