Barley Risotto with Brussel Sprouts
Healthy, because
Even smarter
This is a healthier take on the traditional risotto. Barley has tons more protein and fiber than traditional rice used in risotto.
This dish makes for an elegant and satisfying fully vegetarian main entree.
Ingredients
- Ingredients
- 1 onion
- 1 Tbsp olive oil
- 2 ozs butter
- 7 ozs Pearl barley
- 3 ½ ozs dry white wine
- 18 ozs Vegetable broth
- 8 ozs Brussels sprouts
- salt
- 1 generous pinch ground Caraway
- cayenne pepper
- 3 Tbsps freshly grated Parmesan
- freshly ground peppers
- shaved Parmesan (for garnish)
Preparation steps
Peel the onion and chop finely. Cook onion in a saucepan in oil and 1 tablespoon butter until translucent. Add the barley and sauté briefly. Deglaze with the wine and let liquid evaporate. Pour in a small amount of broth and cook while stirring. Gradually add remaining broth and continue cooking until the grains are cooked, but al dente, about 25 minutes.
Meanwhile, trim Brussel sprouts, tear into individual leaves, rinse and drain. Blanch brussel sprout leaves in plenty of boiling salted water for about 3 minutes, then drain, rinse and drain again. Toss drained leaves in 1-2 tablespoons melted butter and season with salt, caraway seeds and cayenne.
Add the grated Parmesan and the remaining butter to the risotto and season with salt and pepper. Sprinkle with Parmesan cheese and top with the Brussel sprouts before serving.
