Chilean Barley Risotto de Mote

Versión en español

I love introducing American friends to this grain and thinking of new ways to serve it. I decided to make this Chilean Barley Risotto Mote with a risotto technique but mote (Chilean wheat berries, but more similar to barley) and spring vegetables. Delicious and also highly recommended with Fall/Winter vegetables such as pumpkin, mushrooms, Brussels sprouts, and broccoli.

Chilean Barley Risotto Mote

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A delicious main dish.

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

Ingredients

Units USM Scale 1x2x3x

• 1 onion, finely chopped
• 2 cups of pearl barley or farro
• 1 cup white wine or beer
• 1–liter vegetable broth
• 1 bunch of asparagus, cut the hard ends, and chop the rest 1 inch long
• 1 small zucchini, cut into slices
• 1 cup frozen peas
• 1 cup shredded Swiss cheese
• 2 tablespoons butter
• oil, salt, pepper, cayenne pepper

Instructions

1. In a large pot with a thick bottom, heat one tablespoon of butter with one tablespoon of vegetable oil over medium-high heat. Add the onion and cook for 5-8 minutes, stirring occasionally.
2. Add the barley and cook for 3 minutes, stirring.
3. Add wine or beer and cook, stirring until it evaporates completely. Lower the heat to medium.
4. Add the broth and set the alarm for 25 minutes. Continue cooking and stir occasionally.
5. After 25 minutes, taste it. It should be almost done “al dente,” add the chopped asparagus, zucchini, and peas. Add cheese, butter, and 1/2 cup of broth,  cook for 5 minutes and let it sit for 3 minutes. Taste and adjust seasoning. Serve.
   

• Author: Pilar Hernandez
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Vegetables
• Method: Stove
• Cuisine: Chilean

Keywords: Barley Risotto, Chilean Risotto de Mote