Bygotto með gulrótum og skyri

Pearl barley risotto with carrots and skyr

Now in autumn, when it's cold and dreary and gray outside, I just love to add a lot of color to my plate, like here with this pearl barley risotto with carrots and skyr. Wonderfully soft and "sloppy" and delicious - for me the perfect soul food on such a wet and cold November day!


Ingredients

300 g carrots
1 tsp water
2 tsp brown sugar
1 organic orange

1 Tbsp rapeseed oil
1 small onion
100 g barley pearls
400 ml vegetable broth
120 g spicy cheese
2 Tbsp vanilla skyr
salt and pepper

1 bunch of fresh parsley


Preparation

Wash the carrots, peel them, cut them into pieces and cook them in hot water for about 15 minutes until soft.

Meanwhile, heat the oil in a large pan.

Peel the onion, chop it finely and fry it in the oil until translucent.

Add the barley pearls to the pan and fry briefly.

Then add half of the vegetable broth and cook the barley pearls in it for about 20 minutes. If necessary, add more vegetable broth so that the pearl barley is always well covered with liquid.

Then heat some water with the brown sugar in a second pan.

Wash the organic orange and grate the peel over the water-sugar mixture.

Squeeze out the juice and set aside.

Remove the soft-boiled carrots from the saucepan and add them to the pan and brown them all over for a few minutes.

Then put the carrots in the blender, puree them carefully and then mix them with the vanilla Skyr and the squeezed orange juice.

Grate the cheese.

When the pearl barley is almost soft, add the remaining vegetable broth and the cheese (careful: set aside 2 tablespoons of grated cheese for serving!) and stir.

Now add the carrot-skyr-orange juice mixture to the pearl barley,...

...stir in and simmer for another 5 to 10 minutes until the pearl barley is really soft.

Now season with salt and pepper to taste.

Finally, place the Bygotto on the plates, sprinkle with the remaining grated cheese and fresh parsley and then serve immediately.

Nutritional information per serving:

approx. 670 kcal
approx. 27 g fat
approx. 67g carbohydrates
approx. 30 g protein

[Translated from here.]