Barley risotto with courgettes and Parmesan
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
- 300 g pearled barley
- 300 g courgette
- 1 onion
- 1 clove of garlic
- 10 cl white wine
- 50 cl of vegetable stock
- 30 g grated Parmesan
- 4 c. a tablespoon of mild-flavoured olive oil
- Thyme
- Salt (pepper)
Tip
Choose a mild-flavoured olive oil for its smoothness, its aromas of (dried, ripe) fruit and its subtle vegetal notes. It will go perfectly with courgettes!
Instructions
- Wash, peel and dice the courgette. Set aside.
- Peel and finely chop the onion. Peel the garlic.
- In a casserole dish, heat 2 tablespoons of mild-flavoured olive oil, then sweat the onion in it, cooking gently for 5 minutes.
- Add the garlic, cook for 1 minute, then add the pearl barley; stir to ensure the oil coats the barley evenly, cook for 2 minutes, then add the diced courgettes and the white wine. Season with salt and pepper and stir.
- Once the wine has evaporated, add 1 ladleful of hot stock and continue cooking for 25 to 30 minutes, adding more stock as it is absorbed.
- Then add the grated Parmesan, 2 tablespoons of mild-flavoured olive oil and the thyme. Stir, then serve straight away.
Note: if you are using hulled barley, you will need to parboil it in a saucepan of boiling water for 20 minutes.
Tip
Choose a mild-flavoured olive oil for its smoothness, its aromas of (dried, ripe) fruit and its subtle vegetal notes. It will go perfectly with courgettes!
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