Tomato and Parmesan Barley Risotto
Traditional and Thermomix Recipe
Today’s dish is delicious, wholesome, and even diet-friendly.
Great in all seasons, both hot and cold. It has all the virtues needed in a hectic life without giving up the old flavors of the past.
For a moment, we’ll find ourselves at grandma’s farm.
Barley has remineralizing and purifying properties for the body.
It contains precious substances such as phosphorus, potassium, magnesium, iron, zinc, silicon, and calcium. Additionally, barley is a great help for diabetics and those who want to practice dietary prevention.
- Cost: Very affordable
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 308.58 (Kcal)
- Carbohydrates 52.21 (g) of which sugars 4.01 (g)
- Proteins 11.65 (g)
- Fat 10.34 (g) of which saturated 2.99 (g)of which unsaturated 1.14 (g)
- Fibers 10.51 (g)
- Sodium 171.55 (mg)
Indicative values for a portion of 250 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
Let’s do the shopping
- 2.5 oz shallot (or onion)
- 2 tbsp extra virgin olive oil
- 1 cup pearled barley (rinsed and drained)
- 3.5 fl oz dry white wine
- 3.2 cups water
- 1 tsp broth cube (vegetable)
- 1.5 oz Parmigiano Reggiano PDO
- 14 oz tomatoes (ripe)
- 1 pinch pepper
- to taste salt
Tomato and Parmesan Barley Risotto
Tools
Let’s see what we need
- 1 Knife
- 1 Pot
Steps
Tomato and Parmesan Barley Risotto
Peel and chop the shallot, put it in a pot, and add the extra virgin olive oil. Sauté for a few minutes.
Then add the barley and toast it
until it becomes slightly translucent.
Then pour in the wine and let it evaporate.
Add the water, broth cube, salt, pepper, and cook for 20 minutes, stirring occasionally.
After the time has elapsed, add the chopped tomatoes into the pot, stir thoroughly with a wooden spoon, and cook for another 10 minutes, stirring occasionally. If necessary, you can add a little more water or broth.
At the end of cooking, let the Barley Risotto rest in the covered pot for 3-5 minutes
Now it’s time to add the parmesan, mix well with the spoon to cream.
If you want a richer dish, at this point you can add a small piece of butter.
Serve immediately hot or cold according to the seasons.
Here’s the Tomato and Parmesan Barley Risotto ready
Put the shallot in the bowl and chop: 3 sec./speed 5. Gather to the bottom with the spatula.
Add the extra virgin olive oil and sauté: 3 min./248°F/speed 1.
Add the barley and toast: 3 min./212°F/reverse/speed 1 without the measuring cup.
Add the wine and let it evaporate: 1 min./212°F/reverse/spoon speed
without the measuring cup.
Add the water, broth cube, salt, pepper, cook: 20 min. reverse /212°F/spoon speed with the basket in place of the measuring cup.
Add the chopped tomatoes into the bowl, stir thoroughly with the spatula, and cook: 10 min./212°F/reverse/speed 2.
At the end of cooking, let the Barley Risotto rest in the bowl for 3-5 minutes. Add the parmesan, and if you like, a piece of butter.
Mix well with the spatula to cream.
Serve immediately. Our friend Thermomix has helped us once again.
Storage, Variations, and Enrichments
Tomato and Parmesan Barley Risotto. This dish can be stored in the fridge for up to 2 days.
To vary the dish, you can add or replace the tomatoes with pieces of zucchini.
To enrich the dish, when adding the tomatoes, also add a little minced meat.
FAQ (Questions and Answers)
Tomato and Parmesan Barley Risotto
Can I substitute the barley?
Yes, with any grains
