Rolled Barley Risotto

Rinse the rolled barley in a sieve. Peel and dice onion and garlic cloves and sauté in hot oil until translucent.

Add rolled barley and clear soup and cook at low temperature for 30 minutes. Stir occasionally and add the wine.

Season to taste with salt and freshly ground pepper. Fold in crème fraîche, parsley cut into strips and pieces of cheese.

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