Usuba
Barley Risotto with Vegetables
A hearty dish made from pearl barley with tomatoes, eggplant, zucchini, and celery root. Prepared like classic risotto — the grain gradually absorbs the broth, becoming soft and creamy. Served hot or cold.
- Total
- 45 min
- Standard serving
- 564.1 g
Ingredients
Total 13- Pearl barley
43.75 g≈ 4 tbsp - Zucchini
50 g≈ 1/4 pcs - Carrot
25 g≈ 1/4 pcs - Tomato paste
25 g≈ 1.5 tbsp - Eggplants
75 g≈ 1/4 pcs - Sweet pepper
19.5 g - Onion
37.5 g≈ 1/4 pcs - Vegetable Broth
250 ml≈ 1 cup - Celery root
25 g≈ 1.5 slice - Olive oil
11.25 ml≈ 2 tsp - Parsley
to taste≈ 2/3 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Rinse the pearl barley. Bring the vegetable broth to a boil.
Heat olive oil in a deep skillet. Sauté the chopped onion until soft, then add the grated carrot.
Add barley to the vegetables and pour in some hot broth. Continue cooking, gradually adding broth as it is absorbed — as when making risotto.
- 2
Step 2
Add tomato paste, sliced eggplant and zucchini, celery root. Simmer for about 30 minutes, stirring occasionally and adding the remaining broth.
When the pearl barley is almost ready, salt and pepper the dish to taste.
- 3
Step 3
Sprinkle with parsley and serve immediately or chill and serve cold.
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