Barley risotto with cherry tomatoes and spring onions

Name: Barley risotto with cherry tomatoes and spring onions
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 300 g Pearl barley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 ml Vegetable broth; 100 ml dry white wine; 200 g cherry tomatoes; 1/2 bunch Spring onions; 40 g Parmesan cheese; 35 g Butter

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
300 g Pearl barley
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 ml Vegetable broth
100 ml dry white wine
200 g cherry tomatoes
1/2 bunch Spring onions
40 g Parmesan cheese
35 g Butter

Directions

1
Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a saucepan. Fry the onion and garlic over a low heat until transparent. Add the barley and sauté briefly.
2
Season with salt and pepper. Add broth and wine bit by bit, stirring from time to time. Add the next portion of liquid only after the barley has absorbed the liquid. Cook for about 30 minutes in total
3
Wash, clean and quarter the tomatoes. Clean and wash spring onions and cut into fine rings. Grate parmesan. Cut butter into flakes. Mix all ingredients together. Arrange on plates