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Barleycorn Risotto with Champignon Mushrooms and Sugar Snap Peas

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Barleycorn Risotto with Champignon Mushrooms and Sugar Snap Peas

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Features:
  • Vegetarian
  • 30 min
  • Serves 2
  • Easy

Ingredients

Directions

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Preparation

  1. Boil the barleycorn together with the vegetable stock.
  2. Fry the onions and mushrooms, and add leak and sugar snap peas.
  3. Blend with the barleycorn and spices.
  4. Serve with grated parmesan and rocket salad.

European Commission

The European Commission has published an exciting cookbook that contains over a dozen recipes from 21 green European cities.

The book is titled Great Food from European Green Cities and besides recipes, it contains inspiring stories about ‘green’ urban transformation and food waste reduction.

All recipes published with the permission of the European Commission.

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