Vegetarian mushroom- & pearl barley risotto with brussels sprouts
- 14 Ingredients
- Mild
A quickly made, but incredibly tasty, variation of risotto done with pearl barley. Here together with mushrooms and brussels sprouts.
What to shop
Serves {0} portions
| Fried mushrooms |
|---|
| 250 g mushrooms |
| 50 g butter |
| salt |
| Risotto |
|---|
| korngryn |
| 1 pc onion |
| 1.5 tbsp Santa Maria Garlic Paste |
| 2 tbsp olivolja |
| 2.5 dl water |
| 1 pc grönsaksbuljongtärning |
| 50 g butter |
| 2 dl riven parmesan |
| 2 tbsp lemon juice |
| 0.5 dl persilja |
| 250 g brysselkål |
| 1 bag ruccola |
| salt |
| Santa Maria Tellicherry Black Pepper |
How to prepare
- 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.