Pearl barley risotto with feta cheese, olives, pointed peppers and rocket
Preparation
Sauté the diced shallots and garlic in olive oil until translucent. Add the sliced peppers and pearl barley, continue to cook briefly then deglaze with chicken stock. Cook until the barley is soft, stirring continuously and adding chicken stock as required. Season to taste with a little natural salt, pepper, nutmeg and lemon zest. Stir the grated Parmesan into the risotto. Serve garnished with feta cubes, olives, lemon segments and rocket.
- 2 shallots
- 1 garlic clove
- 2 tbsp olive oil
- 1 red and 1 yellow pointed pepper
- 300 g pearl barley, soaked overnight
- 750 ml chicken or vegetable stock
- Natural salt, pepper, nutmeg
- Freshly grated lemon zest
- Parmesan, grated
- 250 g feta cheese
- Green and black olives to serve
- Rocket to serve
- 1 lemon, segmented
