Recipe
Barley risotto with tomato relish and burrata
easy
APPROX. 35 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
3553 kJ / 848 kcal (Per person)
Ingredients
- Carbohydrates94 g
- Sugar12 g
- Fat37 g
- Protein33 g
Allergens
- alcohol
- gluten
- lactose
- nuts
- 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 3/4 cups barley Barley grains
- »3/4 cup white wine
- »4 1/4 cups vegetable stock
- »2 tbsp Basil pesto
- » Sea salt and black pepper to season to taste
Topping
- »5 tbsp pine nuts alternatively cedar pine nuts or almonds (halved)
- »10 1/2 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