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Barley Risotto Recipe
How To Make Barley Risotto
Barley takes the place of rice in this risotto made using yellow squash, bitter gourd, zucchini and some distinct herbs.
- Total Cook Time 40 mins
- Cook Time 40 mins
- Recipe Servings2
Ingredients of Barley Risotto
- 100 gms diced bottle gourd/dudhi
- 50-60 gms diced zucchini
- 50-60 gms diced yellow squash
- One and a half tsp olive oil
- 1/2 onion
- 1 big Tbsp chopped leeks
- One and a half celery
- 1 clove chopped garlic
- Few sprigs rosemary
- Few sprigs thyme
- Few basil leaves
- One and a half tsp curry powder
- Few streaks of saffron
- 2 Tbsp vegetable stock
- 1-2 cups cooked barley
- One and a half tbsp cream
- One and a half tbsp parmesan cheese
- Juice of 1/2 a lemon
- 1 bunch chopped coriander
- Salt and pepper to taste
How to Make Barley RisottoHideShow Media
Remove the insides of the bottle gourd and cut into dices.
Dice the zucchini and yellow squash.
For the Barley Risotto:
Heat olive oil, onions, celery and leeks in a sauce pan with some garlic and saute nicely.
Then add the yellow squash, bitter gourd, zucchini, thyme, rosemary and basil.
Add the curry powder and saffron to the vegetables.
Now add the barley and keep adding the stock a little at a time to bring it all together.
Put in the cream and add the grated cheese.
Season to taste with salt and pepper.
Serve in a bowl and garnish with chives.