Another great tasting recipe on barleyotto, which I have located in the weekly magazine "Søndag" (issue 09/2016). I think of barleyotto as the Nordic version of risotto, as most of the ingredients are identical (expected that the rice is exchanged with barley grains) and the cooking process in the exactly the same.
I could no find any tails from Norway lobster in my local supermarket I decided to use crayfish instead. Instead of asparagus broccoli you could instead of use "plain" green asparagus.
Barleyotto in spring style: - 2-3 servings
- 1 onion - medium chopped
- 25 g butter
- 150 g barley grains
- 125 ml white wine
- 6 dl vegetable stock
- 20 g butter
- 170 g drained crayfish
- 200 g asparagus broccoli - medium chopped
- 6 stems of spring onions - medium chopped
- 50 g Parmesan cheese - finely grated
- Heat up the butter in a medium-large cooking pot.
- Fry the onion and barley grains, while stirring.
- Let the barley grains soak up the liquid remaining in the cooking pot.
- Add in the white wine. Stir regular.
- When the white wine is disappeared from the cooking pot start to add in the vegetable stock little by little, 1 dl each time. Keep stirring.
- When almost all the vegetable stock is added to the barleyotto, it is time to fry the rest of the ingredients in a frying pan.
- Heat up the butter.
- Add in the crayfish and roast them in the butter.
- Add in the asparagus broccoli and spring onions.
- Fry everything for 3-5 minutes.
- Stir the crayfish and vegetable together with the barleyotto part.
- Afterwards stir in the grated Parmesan cheese
- pea together with the last part of the vegetable stock.