Barley risotto with poached egg - Recipes | fooby.ch
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Ingredients
- 125 g double cream cheese
- 4 tbsp grated Parmesan
- 4 fresh eggs
- 2 spring onions incl. green parts
- 1 broccoli
- 120 g baby spinach
- 1 tbsp olive oil
- 1 dl white wine vinegar
- 250 g hulled pearl barley
- 1 ⅕ litre vegetable bouillon
- salt and pepper to taste
- ¼ tsp sea salt
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