Pearl barley risotto with stuffed zucchini flowers

Name: Pearl barley risotto with stuffed zucchini flowers
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Shallots; 2 Garlic cloves; 3 TABLESPOONS Olive oil; 0,1 g Saffron (threads); 200 g Pearl barley; 100 ml White wine; 700 ml Vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli from the mill; 4 Stem(s) Parsley; 50 g dried tomatoes; 50 g black olives without stone; 100 g Feta cheese; 1 Bread roll (from the previous day); 30 g Butter; 1 egg (size M); 8 Zucchini flowers; 2 stem(s) Thyme; 2 Branches of rosemary; 40 g Parmesan cheese; 2 TABLESPOONS Fresh cream

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Shallots
2 Garlic cloves
3 TABLESPOONS Olive oil
0,1 g Saffron (threads)
200 g Pearl barley
100 ml White wine
700 ml Vegetable stock
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chilli from the mill
4 Stem(s) Parsley
50 g dried tomatoes
50 g black olives without stone
100 g Feta cheese
1 Bread roll (from the previous day)
30 g Butter
1 egg (size M)
8 Zucchini flowers
2 stem(s) Thyme
2 Branches of rosemary
40 g Parmesan cheese
2 TABLESPOONS Fresh cream

Directions

1
Peel and chop the shallots and 1 garlic clove. Heat 2 tablespoons of oil in a saucepan. Sweat shallots and garlic cubes, saffron threads and pearl barley in it. Deglaze with white wine and let the pearl barley absorb it completely while stirring
2
Heat the vegetable stock in a pot and gradually add the pearl barley. Cook for about 30 minutes, stirring occasionally. Then season to taste with salt, pepper and chilli. Wash the parsley, dab dry, pluck the leaves from the stalks and chop finely, except for something to garnish. Set aside
3
For the filling of the zucchini flowers, crumble or finely chop the dried tomatoes, olives and feta. Cut the rolls into small cubes. Melt the butter in a pan and fry the diced rolls until crispy. Put them in a bowl with feta, tomatoes and olives. Separate the egg, put the egg yolks in the bowl. Season to taste with salt, pepper and chilli, mix well
4
Wash the zucchini flowers, dab dry and remove the pistils in the middle of the flower. Place 1 tablespoon of the filling in each of the zucchini flowers and place the petals around the filling so that they are well sealed
5
Peel and halve 1 clove of garlic. Heat 1 tablespoon of olive oil in a frying pan. Fry the zucchini flowers in it with the herb twigs and garlic on all sides. Season with salt and pepper. Grate the parmesan, mix with crème fraîche and chopped parsley into the risotto. Arrange pearl barley risotto on deep plates. Garnish with two zucchini flowers and parsley leaves