Servings: people
Spelt Risotto with Tomato and Herbs
Rich and intense in flavor, with a touch of edge from the chili and then with fresh, melting mozzarella bites and roasted tomatoes on top... mmmmm for a serving!
Equipment
- Cutting Board
- Knife
- Frying Pan
- Oven
Ingredients
- 1 pcs. Shallots
- 2 cloves Garlic
- 1 pcs. Red bell pepper
- 1/2 pcs. Chili red
- 2 pcs. Tomato large
- 2 dl Pearl Barley can be substituted with risotto rice
- 2 tbsp Tomato Puree
- 1 bunch Basil fresh
- 1 bunch Fresh thyme
- 8-9 dl Vegetable Broth
- Salt and Pepper
In addition
- 8 pcs. Cherry Tomatoes
- 1 tbsp Olive Oil
- Salt and Pepper
- 1/2 pcs. Buffalo Mozzarella
Instructions
- Finely chop onions and garlic and sauté them in a pan with a bit of butter.
- Finely chop bell pepper and chili (remember to remove seeds from the chili if you don't want it too strong). Cut tomatoes into small cubes.
- Add bell pepper, chili, and tomato to the pan and cook for 2-3 minutes.
- Add pearl barley and white wine - let it simmer in the pan until the wine is almost evaporated.
- Chop basil and thyme and add to the pan along with tomato purée and raw sugar, stir well.
- Now add bouillon, 1-2 dl at a time and let it simmer between each addition. Continue until the pearl barley is tender but still with a bit of bite. Season with salt and pepper.
- You can serve the dish with roasted tomatoes on top like here, but they can also be omitted if you find there is enough tomato flavor 😄 If you want them, halve them, drizzle with oil, and sprinkle with salt and pepper. Bake for 25 minutes at 200 degrees Celsius (392 degrees Fahrenheit) while the risotto simmers.
- Serve the risotto with mozzarella and roasted tomatoes