I’m sure you have heard of this risotto-like dish. It comes in a ton of variations. Just pick your favourite vegetables, some matching herbs, and serve it topped with cheese. Whenever the first Summer greens hit the stores in Copenhagen we have one favourite in our little home; fresh peas with ricotta and mint. We have added asparagus and spinach too for a true Summer greens party. I haven’t tried a vegan version yet, but I’m sure the ricotta could be substituted with coconut milk. Let me know if anyone tries it out.
I would love to see your favourite barely-otto dishes. Just hashtag it #blueberrytales and tag me (@blueberrytales) in it to make sure I don’t miss it.
Barley-otto w. Summer greens
(makes 4 servings)
300 g barley
2 gloves garlic
2 tbsp olive oil
250 g ricotta
400 g shelled peas (approx. 1300 g with pods)
12 asparagus spears
75 g spinach
20 mint leaves
Juice of 1/2 lemon
Salt + pepper
Pea sprouts for serving (optional)
Cook the barley grains in salty water until tender.
Shell the peas.
Cut off the rough parts of the asparagus. Save the heads for serving and cut the rest in 2 cm pieces.
Chop onion and garlic and fry gently in olive oil.
Add the cooked barley and mix in ricotta cheese. Add a little water. When combined well add the greens + chopped mint leaves and taste with lemon juice, and salt and pepper.
Serve with the asparagus heads on top and garnish with pea sprouts.