Rolled Barley Vegetable Risotto

Peel and dice the onion.

Sauté in melted butter, add the rolled barley and then pour about 500 ml of water. Season.

When the rolled barley is cooked, all the water must be absorbed. If necessary, take less water at the beginning and add it little by little.

Add the cooked and chopped vegetables at the very end and heat again.

Preparation Tip:

To complete the taste, add whipped cream, crème fraîche and/or grated cheese.

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