Barley Risotto

About Barley Risotto

Ingredients

• Barley 2 cups
• Medium onion, finely chopped 1
• Button mushrooms, stems removed 5 to 6
• Cauliflower florets, grated 4 to 5
• Green peas ¼ cup
• Broccoli florets 4 to 5
• Small carrot, peeled 1
• Ginger 2 inch
• Garlic cloves 2
• Green chilli 1
• Asparagus stalks 6 to 8
• Olive oil 1 tbsp
• Yellow capsicum, chopped ¼ cup
• Black peppercorns, crushed to taste
• Salt to taste
• Fresh parsley 2 to 3 sprigs
• Fresh rosemary 2 to 3 sprigs
• Almonds 4
• Leek ¼ inch
• Micro greens to garnish

How to Make Barley Risotto (Stepwise Photos)

Method

1. To make the stock, heat sufficient water in a deep non-stick pan. Add trimmings from onion, mushroom stems, cauliflower stems, green pea shells and broccoli stems. Boil for 10-15 minutes.
2. Slice mushroom caps. Finely chop onion, carrot, ginger, garlic and green chilli in a chopper.
3. Trim asparagus and add the stalks to the stock. Keep the tops aside.
4. Heat olive oil in another deep non-stick pan. Add mushrooms and yellow capsicum and saute for 2-3 minutes.
5. Add cauliflower, broccoli florets, green peas and barley and mix well.
6. Add a few ladles of stock, crushed peppercorns and salt, mix and simmer for 5-6 minutes or till the liquid dries up. Add more stock and cook till the barley is fully cooked.
7. Chop a portion of the asparagus stems and add to the pan. Chop parsley and rosemary and add. Grate in 2 almonds and add asparagus tops and mix well.
8. Slice leek finely. Transfer the risotto into a serving plate.
9. Grate remaining almonds on top. Garnish with sliced leeks and micro greens and serve hot.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps