Barley Risotto with Aji Pesto and Poached Eggs

Barley Risotto with Aji Pesto and Poached Eggs

Serving Size 4


  • 2 Onions — diced
  • 3 Garlic cloves — sliced
  • 2 tablespoons Olive oil
  • 1 cup Pearl barley
  • 2 tablespoons SupHerb Farms Fusions® Aji Pesto
  • 1/2 cup Dry white wine
  • 7 cups Vegetable broth — heated
  • 1/4 teaspoon Salt and pepper
  • 4 Poached eggs
  • 1/2 cup Pickled beets — thinly sliced
  • 1/2 cup Goat cheese — crumbled
  • 1 cup Micro greens



  1. Sauté onions and garlic in olive oil over medium-high heat until softened, about 3 minutes.
  2. Add barley; stir constantly until grains are well coated and lightly toasted, about 3 minutes. Stir in SupHerb Farms Fusions® Aji Pesto.
  3. Pour in wine; continue stirring as barley absorbs liquid. Add heated broth, 1 cup at a time, stirring constantly to allow each addition to be absorbed before adding more. Continue stirring in hot broth until risotto is creamy and barley is tender, about 45 minutes.

Top each portion of risotto with 1 poached egg, beets, cheese, and micro greens before serving.

Add unique global flavor across five menu items with one versatile ingredient.