Barley and Vegetables Risotto with Meat

Sauté the onion in the butter. Add the barley and carrots and sauté briefly, turning. Extinguish with white wine and cook while stirring.

Add a part of the soup – so that the barley is well covered with water – , cook gently on a low fire with the lid closed, stirring occasionally, adding soup if necessary (detailed as in a normal risotto).

After half an hour add the leek and let it simmer for 15 to 20 minutes with the lid closed.

Afterwards, the barley grains should still have a slight bite and be very wet, similar to a risotto.

Stir in the meat together with the mascarpone and just heat well. As a last step add cheese, season strongly with salt and freshly ground pepper.

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