Barley Risotto

Name: Barley Risotto
Total time: 1800 s
Yield: 2-portion
Cuisine: Indian
Ingredients: 1/2 cup Barley Pearl - .; 1 onion small chipped fine .; 3 cloves garlic - minced .; 2 tsps olive oil .; 1.4 cups white wine - optional .; 1 carrot medium diced small .; 1 tomato - de - seeded and chopped small .; 1/4 cup peas blanched .; 1/3 cup paneer ricotta cheese [soft] or - make a paste with the spread; 1 tbsp cheese spread .; salt pepper . and; 3 cups stock beets stock [ I used the home made; Optional cheese . [; 1/2 cup milk .

pinksocks @cook_7828550

Oh what thunderous response this one got me, day before. :) Thank you for the love, people. Barley is great substitute for rice in your life. It is a little tricky looking seed but it does wonders. I adapted this recipe.
You shall need: [Serves 2.
[Homemade ricotta cheese recipe coming soon.

pinksocks @cook_7828550

Saved

Ingredients

30 mins

2-portion

1/2 cupBarley Pearl - .
1onion small chipped fine .
3 clovesgarlic - minced .
2 tspsolive oil .
1.4 cupswhite wine - optional .
1carrot medium diced small .
1tomato - de - seeded and chopped small .
1/4 cuppeas blanched .
1/3 cuppaneer ricotta cheese [soft] or - make a paste with the spread
1 tbspcheese spread .
salt pepper . and
3 cupsstock beets stock [ I used the home made
Optionalcheese . [
1/2 cupmilk .

Saved

Steps

30 mins

1

Soak Barley for 20 min in warm water- discard the water and place it on a tea towel to remove the moisture
2

In a pan, add the oil. Once it is heated, add the onions.
3

Once they are nice and translucent. Add the garlic and let them get the oil and onion flavour on them.
4

Add a little salt at the point.
5

Add the barley and let it toast for a few minutes.
6

Add salt and pepper.
7

Add the carrot, wine and one cup of stock.
8

Reduce the flame to medium and let it absorb the stock.
9

Add another cup of stock when you see the grains are dry-ish.
10

Repeat the process until all the stock is over.
11

Add half of the paneer-cheese mix and the milk.
12

Check the grain, it should not be mushy but should be fully cooked.
13

Add the peas and tomatoes and cover with a lid.
14

Cook like this for 5 min.
15

Mix some cheese through, right before serving.
16

Serve hot topped with cheese and paneer/homemade ricotta.