Barley Risotto with Sausage and Mozzarella is a quick and simple first course to prepare, with few steps and few ingredients. I know you’re wondering, you can also use rice instead of barley if you don’t have it.
Below are other recipes with barley:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 3-4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz chicken sausage (and pork)
- to taste olive oil
- 1 onion (about 3.5 oz)
- 1.25 cups pearled barley
- 6 cups water
- 1 bouillon cube (Knorr delicate stockpot, about 1 oz)
- 2 tbsps butter
- 3 tbsps grated Parmesan cheese
- 1 mozzarella (about 4.5 oz)
- to taste black pepper (ground, optional)
- to taste parsley (optional)
Steps
Put a little oil in a wok and add the sausage without the skin and crumbled. Cook it for a few minutes, then add the finely chopped onion.
In the meantime, prepare the broth in a pot by heating the water with the bouillon cube. If you prefer, you can prepare a vegetable or meat broth, but the times will be significantly longer.
Once the sausage is cooked, add the barley and lightly brown it.
Now, a little at a time, pour in a few ladles of broth and continue cooking. As it dries, add more broth, stirring occasionally.
When almost done, add the butter and stir to combine.
Then add the mozzarella cut into small cubes and stir.
To finish, a nice sprinkle of Parmesan. If you like, also add a sprinkle of freshly ground black pepper and parsley, either in leaves or chopped.
Suggestions, Tips
You can use rice instead of barley.
Here is the collection of rice recipes, to prepare as an alternative if you like this grain:
