Barley, Mushroom & Zucchini Risotto
-a very tasteful risotto without rice / rižota brez riža, bogata z okusi-
ingredients
For 4 people:
zucchini (2)
carrots (2)
mushrooms (250 g)
barley (2/3 of the cup)
asparagus
leek (1)
curry
salt
pepper
mustard (1 tbsp)
sestavine
Za 4 osebe:
bučke (2)
korenje (2)
šampinjoni (250 g)
ješprenj (2/3 skodelice)
šparglji
por (1)
curry
sol
poper
gorčica (1tbsp)
method
Cook the barley in lightly salted water until it absorbs the water and becomes softer.
Cut the mushrooms into smaller, cubic pieces. Add mustard and season with salt and pepper. Mix.
Put the mushrooms on a frying pan and cook them until they soften. Remove them (saving the liquid!) from the pan.
If you have asparagus and leeks at home: Cut the leek into smaller cylinders and place them on the baking tray - together with the asparagus. Pour a little olive oil over them and add a pinch of salt. Bake at 190°C - for 14 minutes.
In the meantime, cut the zucchini, grate the carrots and cook for a few minutes.
When ready, add cooked barley and mushrooms with their liquid, mix them and let them cook for a minute or two.
Serve with asparagus and leek.
