This risotto with pesto and bocconcini is a delicious change from the usual kind. The savory and rich pesto sauce goes well with the nutty flavor of barley, and the creamy bocconcini mozzarella makes it extra special. This dish is hearty and filling, and it's easy to make and tastes great.
Ingredients: 1 cup barley. 2 cups vegetable broth. 1/2 cup pesto sauce. 1 cup cherry tomatoes, halved. 1 cup fresh mozzarella bocconcini. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/2 cup onion, finely chopped. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Set the olive oil over medium heat in a large saucepan. When you add the chopped onion and minced garlic, saut until the onions become clear. The barley should be cooked for one to two minutes, until it gets a little toasty. Put in the vegetable broth and slowly heat it up. Turn down the heat and cover. After 25 to 30 minutes, the barley should be soft and most of the liquid should have been absorbed. Add the pesto sauce and mix it in well. Add two to three more minutes of cooking. Cut the cherry tomatoes in half and add the bocconcini mozzarella to the risotto. It should take another two to three minutes of cooking to get the cheese to melt and the tomatoes to get soft. Add pepper and salt to taste. After taking it off the heat, add the grated Parmesan cheese and mix it in. Hot Pesto and Bocconcini Barley Risotto should be served with fresh basil leaves on top. Have fun with your tasty and creamy barley risotto!
Prep Time: 15 minutes
Cook Time: 35 minutes
pearl moss press
