Pea and Barley Risotto

Pea and Barley Risotto

The sweetness of the peas and the earthyness of the barley make for a nice combination.

Pea and Barley Risotto

Adapted from Die frische Küche by Andrea Karrer


150 g pearl barley
350 g fresh peas, shelled
salt and pepper
2 shallots, diced
2 Tbsp butter
100 ml white wine
200 ml vegetable stock
2-3 Tbsp parmesan, grated


Blanch the peas in salt water for about 5 minutes. Drain and rinse with cold water. Purée 2/3 of the peas with an immersion blender and set aside.

Melt the butter in a pan and fry the shallots until translucent. Add the barley and stir. Add the wine and reduce by half. Add the stock in small batches, stirring frequently and simmer until the barley is tender, about 20 minutes. Fold in the puréed and whole peas and the parmesan and serve.

1 comment:

Jeanne said...

I could eat risotto every day! This looks delicious, and I love the subtle green color.