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.Print
- 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
- 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.
- Add the barley and cook for 3 minutes, stirring.
- Add wine or beer and cook, stirring until it evaporates completely. Lower the heat to medium.
- Add the broth and set the alarm for 25 minutes. Continue cooking and stir occasionally.
- 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.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Vegetables
- Method: Stove
- Cuisine: Chilean
Keywords: Barley Risotto, Chilean Risotto de Mote