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Barley Risotto with Jarlsberg® and Jerusalem Artichokes
Output: 4 portions
Ingredients
- 150 g barley, soaked overnight
- 150 g Jerusalem artichokes, peeled and finely diced
- 2 artichoke hearts, cut into thin wedges
- 3 shallots, finely chopped
- 1 clove garlic, minced
- 50 ml olive oil
- 200 ml white wine
- 700 ml hot chicken stock
- 1 tbsp. butter
- 100 g Jarlsberg®, grated
- salt and pepper
- 1 tbsp. lemon juice
- Parsley, chopped
Preparation
Heat half of the oil in a large skillet over medium heat. Add shallots, garlic, artichoke hearts and Jerusalem artichokes and sauté until lightly golden. Remove from skillet and reserve. Heat the remaining oil in the skillet, add barley; cook, stirring constantly, for about two minutes. Then add white wine; cook and reduce by half. Add one cup of chicken stock; simmer, stirring occasionally, until almost absorbed. Continue to add chicken stock in this manner until barley is tender and mixture is creamy. Add the artichoke mixture, cook just to heat through. Stir in butter, Jarlsberg®, lemon juice and parsley; season with salt and pepper.