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Pearl Barley Risotto


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Ingredients

4 portion(s)

Pearl Barley Risotto

  • 50 grams Parmesan cheese
  • 80 grams onions
  • 20 grams olive oil
  • 300 grams pearl barley, from tea *see tips
  • 100 grams wine, white
  • Lemon peel, to taste
  • 750 grams water
  • 2 grams stock paste
  • 200 grams Mushroom, optional
  • 60 grams lemon, juice
  • Fresh Baby Spinach, for serving
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Recipe's preparation

  1. Place Parmesan cheese in bowl. Grate for 10 seconds | speed 8.

    Set aside.

    Add onion to bowl and chop for 5 seconds | speed 6.

    Add oil and sauté for 2 minutes | 100°C | speed 1.

    Insert Butterfly.

    Add pearl barley and wine and sauté for 2 minutes | 100°CCounter-clockwise operation.

    Add stock, water, mushrooms (optional) and lemon zest.

    Cook for 25 minutes | 100°CCounter-clockwise operation.

    Put baby spinach, parmesan and lemon juice into bowl and and mix 2 minutes |Counter-clockwise operation.

    Let stand for a few minutes before serving.
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Tip

Barley tea can provide an array of amazing health benefits that range from cleansing blood and boosting your immune system. Relax and refresh in the summer sun or warm winter afternoon and toast to good health with barley tea.


I add parsely - always have some fresh in the garden!

Or use spinach, kale or anything you may have in your fridge.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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