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Barley Risotto
Barley Risotto

Before you jump to Barley Risotto recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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One way to approach this to start seeing some results is to realize that you do not need to change everything instantly or that you need to entirely get rid of certain foods from your diet. Even more crucial than completely changing your diet is just substituting healthy eating choices whenever you can. Sooner or later, you will see that you actually prefer to consume healthy foods after you have eaten that way for some time. As you stick to your habit of eating healthier foods, you will find that you will not wish to eat the old diet.

As you can see, it is not hard to begin making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to barley risotto recipe. You can cook barley risotto using 15 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to cook Barley Risotto:
  1. Prepare 1 cup soaked Barley for 3-4 hours
  2. Use 1 cup chopped mixed vegetables like Carrot,Capsicum, peas etc
  3. You need 1 tablespoon Olive oil
  4. Provide 1 chopped Onion
  5. Provide 2 cloves Garlic
  6. Use to taste Crushed Black pepper
  7. Provide 1 teaspoon red chilli flakes
  8. Get 1/4 teaspoon salt
  9. You need 1/2 teaspoon mixed Italian herbs
  10. Use For vegetable stock
  11. Get 1 small carrot
  12. Get 1 small spring onion stem
  13. Take 5-6 green Beans
  14. Take to taste Salt
  15. Provide as needed Coriander Raita to garnish(Optional)
Instructions to make Barley Risotto:
  1. Add 2 cups of water with carrot, beans, spring onion and salt.
  2. Bring to boil and simmer.
  3. In a separate pan heat olive oil
  4. Add garlic and onions.
  5. Saute till onion becomes translucent.
  6. Add chopped vegetables.
  7. Saute for 2 minutes.
  8. Add soaked barley and salt and black pepper.
  9. Mix well and fry for few minutes to release flavor.
  10. Add warm vegetable stock 2 tablespoon at a time and stir in medium heat.
  11. This is the technique to make risotto. Don't put stalk at a time.
  12. When water dries up add more 2 tablespoon of stock and stir constantly.
  13. Like this cook the barley till the become soft but not mushy.
  14. I use approximately 1and 1/2 cup of stock.
  15. Add mixed herbs and chilli flakes.
  16. Check the seasoning and remove from heat.
  17. Transfer to serving dish.
  18. Top with coriander raita and chilli flakes or simply with yoghurt.

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