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    Thursday 25 September 2021

    Smaakt | Parelgerst Risotto

    Pearl barley is real concentrate. It is rich in protein, fiber, copper, manganese, phosphorus and is a source of magnesium, iron, zinc and vitamin B6. It is therefore not surprising that this grain was regularly on the menu of the old gladiators before they went into battle. It is less known in the Netherlands, but you can use it as a variation on the classic risotto. The firm texture and nutty flavor blend well with the hazelnuts and mushrooms.

    Preparation

    50 minutes

    Ingredients for 2 people

    Risotto:
    - 1 onion finely chopped
    - 2 tablespoons Tastes olive oil
    - 2 cloves of garlic chopped
    - 300 grams Tastes like pearl barley

    -1 liter vegetable stock (can be more)
    - 1 parsnip peeled and diced
    - 1 sweet potato peeled and diced
    - 4 tablespoons nutritional yeast

    - Lemon juice from 1 lemon
    - 2 tablespoons fresh thyme
    - 4 mushrooms of your choice (in pieces)
    - Sea salt
    - Black pepper

    toppings:

    - 75 grams sliced ​​mushrooms
    - 1 tablespoon Smaakt olive oil
    - Pinch of sea salt
    - 4 tablespoons roasted hazelnuts
    - Fresh thyme
    - 2 tablespoons of truffle oil
    - Samphire

    - A handful of pimento nuts

    preparation: SOAK THE PEARL BARLEY IN WATER ONE EVENING BEFORE. RINSE THEM BEFORE USE.

    1. Heat the oil and fry the onions for 8-10 minutes until soft.
    2. Then add the garlic and fry for 1 minute.
    3. Then add the parsnip and sweet potato, fry for 2-3 minutes.
    4. Now add the pearl barley. Stir well. Add one ladleful of stock at a time until all the liquid has been absorbed and the vegetables are soft enough to melt into the risotto.
    5. Now add the mushrooms, nutritional yeast, lemon juice and thyme. Stir and heat until the mushrooms are soft.
    6. Season with salt and pepper. Turn off the heat and cover the pan with a lid while you prepare the remaining mushrooms.
    7. Fry the mushrooms in the oil in a separate pan and add salt and pepper. Top the risotto with the mushrooms, toasted hazelnuts, fresh thyme and a dash of truffle oil and sea salt.
    8. Optional: serve on a bed of samphire.


    TIP: MAKE AN EXTRA PORTION FOR TOMORROW!

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