Recipe

Barley risotto
with tomato relish and burrata

Name: Barley risotto with tomato relish and burrata
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onions (chop finely); 2 garlic cloves (Crush or chop); 1 cup barley (Barley grains); 5 fl.oz. white wine; 4 1/4 cups vegetable stock; 2 tbsp Basil pesto; Sea salt and black pepper (to season to taste); 7 tsp pine nuts (alternatively cedar pine nuts or almonds (halved)); 11 ounces cherry tomatoes (quarter); 1 3/4 ounces sun-dried tomatoes in oil (roughly chop); Salt and pepper (Freshly ground); 2 tbsp balsamic vinegar (crème (thick)); 4 sprigs fresh basil (sprig for the garnish); 2 balls mozzarella di Bufala ((or standard mozzarella) cut in half)

easy

APPROX. 35 mins

Enough For

4 persons

Cookware

DUROMATIC® pressure cooker

Nutritional Value

3553 kJ / 848 kcal (Per person)

Ingredient

Carbohydrates 94 g
Sugar 12 g
Fat 37 g
Protein 33 g

Allergens

Gluten
Nuts
alcohol
lactose
sellery
sulphate

Note

Don’t always resort to rice – barley risotto, made with pearl barley, is quick to prepare and makes a tasty main. Relishes are spicy toppings made of finely chopped vegetables. They can complement both hot and cold dishes.

Ingredients

Barley risotto

2 tbsp olive oil
1 onions chop finely
2 garlic cloves Crush or chop
1 cup barley Barley grains
5 fl.oz. white wine
4 1/4 cups vegetable stock
2 tbsp Basil pesto
Sea salt and black pepper to season to taste

Topping

7 tsp pine nuts alternatively cedar pine nuts or almonds (halved)
11 ounces cherry tomatoes quarter
1 3/4 ounces sun-dried tomatoes in oil roughly chop
Salt and pepper Freshly ground
2 tbsp balsamic vinegar crème (thick)
4 sprigs fresh basil sprig for the garnish
2 balls mozzarella di Bufala (or standard mozzarella) cut in half

Preparations

Barley risotto

1. Heat the olive oil in the DUROMATIC® and sauté the onions and garlic.

2. Add the pearl barley and steam for approx. 1 minute, stirring constantly. Douse with white wine and allow to reduce.

3. Add approx. 4/5 of the stock and pesto, bring to simmering point whilst stirring constantly, close the lid.

4. Pressure cook on pressure level 2 for 12 minutes.

5. At the end of the cooking time, remove the DUROMATIC® from the hob and release the steam by lightly pressing on the pressure indicator until no more steam flows out.

6. Open the DUROMATIC® and taste the pearl barley. Add the rest of the stock, or as much as you need to achieve the desired consistency, and simmer for a further 2-3 minutes if necessary, stirring constantly (different varieties of barley have different cooking times). Season to taste with salt and pepper.

Instructions

Topping

1. Carefully dry roast the pine nuts in a frying pan until golden brown whilst keeping your eye on them.

2. Use the same frying pan to sear the cherry tomatoes and dried tomatoes on a high heat, then turn the heat down. Fry for approx. 5-6 minutes and season to taste.

Serving

Divide the barley risotto between the plates and add tomato relish, pine nuts and basil to each. Lay the buffalo mozzarella on top and garnish with balsamic glaze to serve.

Origin

Lara Hüsler