Swiss Barley Risotto with Vegetables (Gerstotto)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Sauté 1 chopped onion, 2 diced carrots and 100 g celeriac in 1 tbsp olive oil for 5 minutes.

   5:00
2. 2

   Add 120 g barley, deglaze with 60 ml white wine and gradually pour in 600 ml hot vegetable stock.

3. 3

   Simmer for 30 minutes, stirring occasionally, until the barley is creamy but still has a little bite.

   30:00
4. 4

   Stir in 30 g Sbrinz cheese and season with salt and pepper.