Fermented Barley Risotto

My epic with the fermentation continues. After mastering the sour dough bread, and seeing how degraded gluten becomes harmless to me, I decided to try to ferment one of my favourite grains – Perl Barley. I have an old recipe for the Barley Risotto on this blog where I went into details about the health benefits of Perl Barley. However, I couldn’t cook it often due to a gluten.

I have to say that fermented Perl Barley tastes amazing, it also has a special texture and it is not as sticky anymore.

Magic Tablecloth

Fermented Barley Risotto

Ingredients:

Fermentation:

500 g pearl barley
1 cup boiled warm water
1 tsp sour dough

Risotto:

2 tbsp oil
1 tsp garlic, minced
1 small onion, diced
2 cup vegetable stock
1 red capsicum pepper
1 red green pepper
1 yellow
1/2 cup roasted hazelnuts
1/4 cup dried barberry, alternatively blueberry, or goji berries
50 g Ghee (or vegan butter)
Salt and pepper

Sauce:

350g pumpkin
1 cup vegan milk, barista style

Optional:

1/2 tsp cloves, fresh parsley for garnishing
 
*a deep pan with lid

Method:

  1. About 3-4 days before the risotto to be served, soak barley in the water and leave it on the bench for a day or overnight.
  2. The next day, wash the barley and place it in a glass container. Combine the sour dough and the warm water, then add it to the container with the barley. Cover and leave it in the room for about 3 days. You can give it a mix once a day.
  3. On the day of cooking the risotto, clean the peppers from the seeds. Coarsely cut.
  4. Wash barley in the sieve and let it drain. Put the pan on the medium heat, add oil, garlic and onion and sauté for a few minutes.
  5. Add barley and stock –  one cup at a time, also cloves if using. Cook until tender.
  6. Cut pumpkin into small pieces,  add water to just cover pumpkin and cook until ready. Process with blender until smooth and add milk. It will look like a pumpkin soup.
  7. Add berries and peppers, cook for ten minutes regularly mixing. If needed, add a little water or stock.
  8. Cut hazelnuts into quarters and halves. Add nuts and pumpkin sauce to the risotto , mix well and in a minute the risotto is ready to be served. Can be garnished with chopped fresh parsley if desired.

Copyright © MagicTableCloth

2 Comments Add yours

  1. What a nice idea, I’ve never heard of doing this!

    Like

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