Barley Risotto with Peas and Cherry Tomatoes, a light and springtime first course, perfect for an everyday lunch. The recipe is very simple and quick to prepare, like the barley and mushroom soup, both prepared with the pressure cooker. However, this recipe is not a soup, but a kind of risotto made with barley instead of the classic rice. I also added frozen peas and cherry tomatoes. You can, of course, replace the peas with fresh ones and, if you like, enrich this vegetarian main course with other vegetables of your choice. And now let’s go to the kitchen together, because the barley risotto with peas and cherry tomatoes in a pressure cooker will be ready in a click!
If you are interested in other first course recipes with the pressure cooker, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 227.87 (Kcal)
- Carbohydrates 36.27 (g) of which sugars 4.73 (g)
- Proteins 7.75 (g)
- Fat 8.57 (g) of which saturated 2.09 (g)of which unsaturated 0.04 (g)
- Fibers 7.31 (g)
- Sodium 1,483.28 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.23 oz pearled barley
- 2.82 oz frozen peas
- 3.53 oz cherry tomatoes
- 1.41 oz white onion
- 1.41 tbsps extra virgin olive oil
- 1.27 cups water (or vegetable broth)
- salt (to taste)
- 0.71 oz pecorino cheese
Tools
- Pressure Cooker
- Cutting Board
- Knife
Steps
First, clean the cherry tomatoes and cut them in half. Then clean the onion and chop it. Sauté it in the open pot with the oil. Once it is wilted, add the barley and toast it for a moment. Then add the frozen or fresh peas, cherry tomatoes, and water.
Season with salt and close the pot bringing it to maximum power. From the start of the whistle, cook for 8 minutes. After the cooking time, gradually release the steam and open the pot. Add the grated pecorino cheese and stir.
The barley risotto with peas and cherry tomatoes is ready to be served.
Storage and Tips for Barley Risotto with Peas and Cherry Tomatoes
This main course can be stored in the refrigerator for 1 or 2 days in a container with a lid.
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FAQ Questions and Answers for Barley Risotto with Peas and Cherry Tomatoes
Can I cook the barley in an electric pressure cooker?
Yes, you can certainly make this recipe with an electric pressure cooker. Sauté the onion using the sauté function. Add the other ingredients as explained above and cook using the pressure cook function for 8 minutes. At the end of cooking, release the pressure quickly and mix with pecorino cheese.
