Servings: persons
Barley Risotto with Cauliflower, Mushrooms, and Parsley
This risotto version features cauliflower, mushrooms, and generous amounts of parsley. Mushrooms work well in risotto because they have such a rich flavor and add that perfect umami taste we're looking for. The cauliflower adds freshness, and the parsley gives a delightful twist.
Ingredients
- 1 pcs. Onion
- 2 cloves Garlic
- Oil for frying
- 125 gram Mushroom or other mushrooms
- 140 gram Spelled Kernels
- 100 gram White Wine
- 500 gram Water
- 1 pcs. Vegetable stock cube
- 1/2 pcs. Cauliflower
- 1 bunch Broad leaf parsley
- 50 gram Parmesan grated
- Salt and Pepper a bit
Instructions
- Finely chop the onion and garlic and sauté them in the oil in a pan.
- Slice the mushrooms and add them to the pan. Cook until they brown and release their aroma.
- Add the barley kernels and white wine, and let it simmer until the white wine is almost completely reduced.
- Now add the bouillon cube and 100ml of water at a time. Let each 100ml of water almost fully evaporate before adding the next one. Continue until the barley kernels are tender but still have a slight bite.
- Break the cauliflower into small florets and add it along with the last 100ml of water. Let the water cook down and then stir in the parsley and parmesan.
- Season with salt and pepper, and your risotto is ready.