Barley Risotto Recipe

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Barley Risotto
  • Chef: NDTV Food
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Barley takes the place of rice in this risotto made using yellow squash, bitter gourd, zucchini and some distinct herbs.

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 Risotto

  • 1.Remove the insides of the bottle gourd and cut into dices.
  • 2.Dice the zucchini and yellow squash.
  • For the Barley Risotto:
  • 1.Heat olive oil, onions, celery and leeks in a sauce pan with some garlic and saute nicely.
  • 2.Then add the yellow squash, bitter gourd, zucchini, thyme, rosemary and basil.
  • 3.Add the curry powder and saffron to the vegetables.
  • 4.Now add the barley and keep adding the stock a little at a time to bring it all together.
  • 5.Put in the cream and add the grated cheese.
  • 6.Season to taste with salt and pepper.
  • 7.Serve in a bowl and garnish with chives.