Vegetarian mushroom- & pearl barley risotto with brussels sprouts

A quickly made, but incredibly tasty, variation of risotto done with pearl barley. Here together with mushrooms and brussels sprouts.

Что покупать

Количество порций

Risotto
ячмень
1 шт. луковицы
2 ст. ложки оливковое масло
2.5 дл воды
1 шт. овощной бульонный кубик
50 г сливочного масла
2 дл тертый сыр Пармезан
2 ст. ложки сок лемона
0.5 дл петрушка
250 г брюссельская капуста
1 пачка руккола салата
соль
Santa Maria Черный перец Tellicherry

Fry the mushrooms in butter on high heat and season with salt.
Cook 4 servings of pearl barley according to the instructions on the package and set aside.
Chop the onion and fry with garlic paste in olive oil. Add water, stock cube, pearl barley and fried mushrooms and allow to boil for a few minutes.
Add the butter, 1.5 dl of the grated parmesan and the lemon juice. Stir, pull off the heat and let rest.
Rinse and boil the brussels sprout in salted water until it is soft with a little core left in the middle.
Chop the parsley and mix with the risotto. Top with brussels sprouts, rocket, salt, black pepper and the remaining parmesan.

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