Pearl barley risotto with broad beans and zucchini (Pęczotto)
A creamy, delicate barley-based risotto with tender broad beans, zucchini, and aromatic gorgonzola — comforting and full of flavor. It will work perfectly as a meal for the whole family.
Preparation: 1h
Easy
Preparation: 1h
Easy
Ingredients:
- 2000 g water
- 1 g ground black pepper
- 70 g gorgonzola
- 300 g vegetable stock - CVR
- 150 g Onion, raw
- 180 g Squash-summer, raw
- 12 g garlic
- 34 g salt
- 150 g Barley groats
- 500 g broad beans, raw
- 50 g Cheese, Parmezan
- 70 g clarified butter
- 2 g garlic salt
Method of cooking:
- Add 2000 grams of water and 2 tablespoons of salt to the mixing bowl. Cook for 10 minutes at 140°C. Place the basket inside and weigh 500 grams of broad beans. Cook for 15 minutes at 115°C. Carefully remove the basket and cool the beans under cold water. Peel and set aside. Pour the water out of the bowl and dry it.
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