Barley Risotto | How to make Barley Risotto

By Pallavi Purani  |  30th Jul 2015  |  
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  • Barley Risotto, How to make Barley Risotto
Barley Risottoby Pallavi Purani
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    2

    People

108

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About Barley Risotto Recipe

Health and cooking go hand in hand. They say abs are made in the kitchen, while I am not where close to getting them, atleast I try.

Barley Risotto is a delicious dish which is enjoyed by the people of every age group. The recipe by Pallavi Purani teaches how to make Barley Risotto step by step in detail. This makes it easy to cook Barley Risotto in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Barley Risotto at home. This amazing and mouthwatering Barley Risotto takes few minutes for the preparation and 45 minutes for cooking. The aroma of this Barley Risotto is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Barley Risotto is a good option for you. The flavour of Barley Risotto is palatable and you will enjoy each and every bite of this. Try this Barley Risotto and impress your family and friends.

Barley Risotto

Ingredients to make Barley Risotto

  • 1 - small onion chopped finely
  • 1 - tomato (de-seeded and chopped small)
  • 1 - medium carrot diced small
  • 3 cups - stock
  • 1/2 cup - pearl barley (soaked for 20 min in warm water)
  • 1/2 cup - milk
  • 1/3 cup -paneer/ricotta (make a paste with the cheese spread
  • 1/4 cup - blanched peas
  • 1/4 cup - white wine (optional)
  • 3 - cloves of garlic (minced)
  • 1 tbsp - cheese spread
  • 2 tsp - olive oil
  • Cheese cubes
  • Salt and pepper

How to make Barley Risotto

  1. Heat oil in a pan, add the onions. Once they are translucent, add the garlic and let them get the oil and onion flavour on them.
  2. Add a little salt at the point.Add the barley and let it toast for a few minutes.
  3. Add salt and pepper.Add the carrot, wine and one cup of stock. Reduce the flame to medium and let it absorb the stock.
  4. Add another cup of stock when you see the grains are dry-ish. Repeat the process until all the stock is over.
  5. Add half of the paneer-cheese mix and the milk, it should not be mushy but should be fully cooked. Add the peas and tomatoes and cover with a lid. Cook like this for 5 min.
  6. Mix some cheese through, right before serving. Serve hot topped with cheese and paneer.

My Tip:

Creamy paneer and cheese adds a great texture and saltiness.

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