Creamy Pearl Barley Risotto / Carrots, Thyme & Tahini
Hey there,
I first tried making risotto from pearl barley for my book and if you happen to own my book you would know that my pearl barley risotto (Gerstotto) actually made it into the the book and you can find it in the winter chapter.
Pearl barley goes with everything.
I’ve always been a big fan of pearl barley so when I realised that it could easily be used for other recipes but soup I was sort of excited. Ever since I have added it to salads, stews, chilis and as I was saying I’ve used it to make risotto.
More root veggies.
Creamy Pearl Barley Risotto / Carrots, Thyme & Tahini
Risotto or as I like to call it Gerstotto* will also be the topic of today’s post. As we all know by know root veggies are everywhere right now hence I used one of my all time fave root veggies in this dish. The carrot. As boring as it might sound carrot can acatully be turned into something pretty exciting when you add the right ingredients, which I sure did in the recipe following below.
Creamy Pearl Barley Risotto / Carrots, Thyme & Tahini
My carrot Gerstotto tasted just heav enly, it was insanely creamy and the perfect comfort food on one of those cold winter nights of which we had a fair few in February.
Creamy Pearl Barley Risotto / Carrots, Thyme & Tahini
Creamy Pearl Barley Risotto / Carrots, Thyme & Tahini
Creamy Pearl Barley Risotto / Carrots, Thyme & Tahini
* For anyone who doesn’t understand German: Gersten = pear barley , hence Gerst-otto.
- 1 small red onion, finely chopped
- 1 garlic clove, chopped
- 150g pearl barley
- 1 tbs tahini
- 2 tbs nutritional yeast
- 1 tsp white miso
- 6 dl water
- 500g carrots, cut into sticks
- 1 tbs olive oil
- 1 tsp salt
- a few sprigs of thyme
- Preheat oven to 220°C. Marinate carrots in olive oil, thyme and salt. Place on a baking sheet and bake for 20 minutes. After 20 minutes puree half of the carrots with the water. Let the rest of the carrots bake for 10 more minutes. Then turn off the oven and cover with aluminium foil so they won’t burn.
- Heat up some olive oil in a saucepan. Sauté onion and garlic until the onion has gone translucent. Add pearl barley and sauté for another minute. Pour in the carrot water mixture, add miso. Let the mixture come to a bubble, cover with a lid and let the pearl barley cook on low for 30 minutes.
- After 30 minutes stir in nutritional yeast and tahini and season with salt to taste
- Serve straight away and garnish with the leftover roasted carrots and a drizzle of tahini and some fresh thyme leaves.
Bisous,
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