Creamy Harissa Pearl Barley Risotto with Kale
with cherry tomatoes & Parmigiano Reggiano- Gerst
- Gluten
- Melk (inclusief lactose)
- Amandelnoten
- Pinda's
- Gluten
- Rogge
- Tarwe
- May contain traces of allergens
- Selderij
- Noten
- Sesamzaad
There are many varieties of kale, and it can be used in a whole range of dishes and cuisines. Similar to parsnip, kale can withstand cold temperatures, and even sweetens with frost.
Ingredients
75 g
Pearl barley
(Contains: Gerst, Gluten May be present: Gluten, Rogge, Tarwe)
½ piece
Garlic
½ piece
Red onion
½
Tomato paste
75 g
Shredded kale
65 g
Red cherry tomatoes
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
15 g
Harissa
5 g
Fresh flat leaf parsley
(May be present: Selderij)
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
½ sachet(s)
Hello Harissa
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
250 milliliters
Low sodium vegetable stock
1 teaspoon
Honey [or plant-based alternative]
¼ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the garlic and the onion for 1 - 2 minutes.
- Add the pearl barley, the Hello Harissa* and the tomato paste, then fry for 1 minute.
*Take care, this ingredient is spicy! Use as preferred.
- Add the stock, then bring to a boil and cover with the lid. Cook for 20 - 25 minutes over low heat, stirring regularly.
- Add the kale and some more water if preferred, then cook for 5 - 10 more minutes.
- In the meantime, quarter the tomatoes.
- Roughly chop the parsley.
- In a bowl, combine the tomatoes with the extra virgin olive oil and half each of the honey and the parsley. Season to taste with salt and pepper.
- Roughly chop the almonds.
- Stir the cream cheese and the rest of the honey into the pearl barley risotto. Season to taste with salt and pepper.
- Serve the pearl barley risotto on deep plates and top with the tomatoes.
- Drizzle with the harissa and grate the Parmigiano Reggiano directly over each portion.
- Garnish with the almonds and the rest of the parsley.
