Orzotto with vegetables

Ingredients

• 200 g Pearl barley
• 800 ml Vegetable stock
• 100 ml White wine
• 3 tbsp Olive oil
• 120 g Champignons, cleaned, quartered
• 100 g Cherry tomatoes
• 1 pcs Carrot, peeled, sliced
• 1 pcs Onion, peeled, chopped
• 1/4 tsp Salt, fresh ground
• 1/8 tsp Black pepper, fresh ground

Method

1. Heat one tablespoon of the oil in a large saucepan, add the onion, then cook for 4 minutes.
2. Stir in the pearl barley and carrots; cook for a few minutes.
3. Add the white wine then allow to evaporate.
4. Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next.
5. Continue for 20 minutes; add the cherry tomatoes then cook for 10 more minutes.
6. Remove from the heat, mix in the remaining oil and parsley then season with salt and black pepper.
7. Serve immediately.