Pearl barley risotto
2 servings
40 minutes
Taras Kirienko, chef of the Touché restaurant, shared the recipe with us.
Calories550.1kcal
Proteins13.6grams
Fats37.8grams
Carbohydrates41.3grams
Vegetable oil
50
ml
Onion
50
g
Pearl barley
100
g
Chicken broth
300
ml
Hard cheese
40
g
Parsley
5
g
Salt
to taste
Ground black pepper
to taste
1
Fry the onion in vegetable oil.
- Vegetable oil: 50 ml
- Onion: 50 g
2
Add pearl barley and sauté with onion for about 5 minutes, stirring constantly.
- Pearl barley: 100 g
3
Then gradually add chicken broth and constantly stir the pearl barley.
- Chicken broth: 300 ml
4
Cook until ready (broth may require less time).
- Salt: to taste
- Ground black pepper: to taste
5
At the end of cooking, mix in the mascarpone.
- Mascarpone cheese: 30 g
6
Add chopped parsley and grated cheese (parmesan or similar textured cheese).
- Parsley: 5 g
- Hard cheese: 40 g
