Barley Risotto with artichokes
Instructions
For the risotto: in a pot with boiling salted water, Cook for 25 minutes, barley, along with bay leaves and garlic.
Meanwhile clean the artichokes by removing the tough outer leaves and the beard inside and then cut them into thin slices.
Sauté the finely chopped shallot in a saucepan with oil, add the artichokes and FRY for 4-5 minutes.
Drain well and add the barley Casserole with artichokes.
Add the broth and cook until completely absorbed.
Stir in the Parmesan, chopped herbs and oil.
To serve: pour barley in holsters and finish with a drizzle of raw oil and, if you like, with a ground pepper.
Ingredients and dosing for 6 persons
- 400 g of pearl barley
- 1 leaf of laurel
- 1 clove of garlic
- 1 shallot
- 50 g of olive oil
- 4 artichokes
- 5 cl of vegetable broth
- 50 g of grated parmesan cheese
- 1 tablespoon of chopped herbs (parsley, basil, marjoram)
- 3 tablespoons of olive oil
- Salt
- Minced 1 of pepper (optional)