Mediterranean Pearl Barley Risotto

Name: Mediterranean Pearl Barley Risotto
Prep time: 15 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 70 g shallots; 30 g olive oil; 250 g pearl barley; 100 g dry white wine; 750 g water; 1 heaped tsp vegetable stock paste, homemade; ½ tsp fine sea salt; 2 pinches ground white pepper; 40 g pine nuts; 400 g courgettes; 50 g sun-dried tomatoes in oil; 60 g almond butter

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Niveau moyen

Temps de préparation 15min

Temps total 1h

Nombre de portions 4 portions

Ingrédients

70 g shallots (2-3 shallots)
30 g olive oil
250 g pearl barley, medium, rinsed and drained
100 g dry white wine, vegan
750 g water, hot
1 heaped tsp vegetable stock paste, homemade, vegan (see tip)
ou 1 vegetable stock cube (for 0.5 l), vegan, crumbled
½ tsp fine sea salt
2 pinches ground white pepper
¾ tsp dried thyme (optionnel)
40 g pine nuts
400 g courgettes, sliced (5 mm)
50 g sun-dried tomatoes in oil, drained, cut in strips (5 mm)
60 g almond butter

Infos nut.: par 1 portion
Calories: 2159 kJ / 517 kcal
Protides: 16 g
Glucides: 52 g
Lipides: 23 g
Fibre: 8.5 g