Risotto of Little Barley
1 spoon (soup) of oil
1 chopped onion
1 smashed garlic clove
1 grated carrot
2 cups (tea) of Little Barley Corsetti
1 cube of vegetable broth reduced in sodium
1 liter of water
2 peeled tomatoes chopped
Salt to taste
2 spoons (soup) of chopped parsley
In a pan, warm the oil in low fire, fry the onion and the garlic until it’s gold.
Add the carrot and fry it for 2 minutes.
Include the Little Barley Corsetti and braise it for 1 minute.
Incorporate the vegetable broth dissolved in water, slowly, stirring constantly until the little barley is soft.
Add the tomato, salt and sprinkle with parsley.
Serve it subsequently.