Orzotto with apple cider, stewed button mushrooms and cherry tomatoes
Ingredients
- hulled barley 360 g
- vegetable stock 1 l
- apple cider 125 ml
- onion 1
- garlic cloves 2
- olive oil 2 tablespoons
- medium-sized button mushrooms, or similar fresh mushrooms 300 g
- red chilli pinch
- thyme pinch
- bunch parsley, chopped 0,5
- cherry tomatoes, preferably with stem 8-10
- freshly grated parmesan cheese 40 g
- flakes of parmesan cheese to serve
Recipe
Peel and dice the onion. Chop the garlic. In a pan heat one tablespoon olive oil. Add the thinly sliced button mushrooms and season with ½ teaspoon salt. When the water evaporates, remove the mushrooms from the pan. In the remaining olive oil sauté the onion. Pour in the cider, bring to the boil and reduce the liquid a little. Now add the garlic, and one minute later the washed and drained barley. Mix firmly. Add a tablespoon broth. When the barley has absorbed all the liquid, add more broth, one tablespoon at a time, until the barley is tender. The cooking time is about 15 minutes. Meanwhile, grill the cherry tomatoes on a griddle. When the barley is ready, add the chilli, thyme, salt and pepper, the button mushrooms and parmesan cheese. Serve with the grilled cherry tomatoes, flakes of parmesan cheese and the chopped parsley.
