Perlotto with vegetables and herbs
4 servings
30 minutes
Vegetable and herb perlotto is an exquisite interpretation of classic Italian risotto, but based on pearl barley. This dish combines depth of flavor, richness, and a delicate creamy texture. The pearl barley soaked in the aroma of white wine and chicken broth acquires a velvety texture, while grated parmesan and butter add richness. Sautéed eggplant and zucchini contribute pleasant sweetness and a light smoky note, while fresh herbs—thyme and parsley—fill the dish with a bright fresh aroma. Perlotto is an ideal option for a cozy dinner that will delight gourmets with its harmonious taste and healthy ingredients. This dish can be served as a standalone or as a side to tender meat or fish.
1
Rinse the pearl barley, soak it in water, and leave it overnight in the refrigerator.
- Pearl barley: 200 g
2
Chop the shallots and sauté them in vegetable oil until golden brown. Then add the pearl barley and pour in white wine. After some liquid evaporates, add the pre-prepared chicken broth.
- Shallots: 50 g
- Vegetable oil: 50 ml
- Dry white wine: 50 ml
- Chicken broth: 150 ml
3
Gradually add grated parmesan over 10 minutes, stirring constantly, and add butter at the very end. Remove from heat and add fresh chopped thyme and parsley.
- Grated Parmesan cheese: 50 g
- Butter: 50 g
- Green: 5 g
4
Cut the zucchini into cubes and the eggplants into wedges. Fry in vegetable oil for 5 minutes. Mix the vegetables with the cooked pearl barley, heat for 3-5 minutes until creamy. Add cream, salt, pepper, and herbs to taste.
- Zucchini: 200 g
- Eggplants: 200 g
- Vegetable oil: 50 ml
- Cream: 50 g
- Salt: 5 g
- Ground black pepper: 2 g
- Green: 5 g