Pearl barley risotto only 5 ingredients

To prepare the pearl barley risotto, first rinse the pearl barley thoroughly under running water. This is an important step that should not be skipped, as it helps to remove excess starch that would otherwise make the risotto too sticky.

Finely chop the shallots and garlic. Heat a pan with a little olive oil and fry the shallots and garlic until they are soft and lightly golden. Make sure they don't burn, otherwise they will leave a bitter taste.

Add the rinsed pearl barley to the shallots and garlic in the pan and stir well. Fry the pearl barley for about 2 minutes until it is slightly shiny. Frying the pearl barley is an important step to prevent it from falling apart later when cooking.

Deglaze with white wine and simmer until the wine has almost completely evaporated. Then add some of the hot vegetable stock and cook, stirring constantly, until the liquid has been almost completely absorbed. Then add the stock again and repeat the process until the pearl barley is creamy and al dente. This process takes about 25-30 minutes.

Finally, stir in the grated Parmesan and season with salt and pepper to taste. Stir well again until the cheese has completely melted and the risotto has a nice, creamy consistency.

Garnish the pearl barley risotto with fresh parsley and serve immediately. Enjoy your meal!