Pearl Barley Risotto with Asparagus

Pearl Barley Risotto with Asparagus

3.0 2 évaluations

Prép. 20min

Total 1h 5min

6 portions

Ingrédients

Red Wine Reduction

onion (approx. 150 g), quartered
1
garlic clove
1
unsalted butter diced
40 g
meat stock paste (see tips)
1 - 2 tsp
1 - 2 tsp vegetable stock paste, (see tips)
fresh thyme leaves only
2 sprigs
water
250 g
red wine
110 g

Pearl Barley Risotto

Parmesan cheese crust removed and cut in pieces (3 cm)
50 g
leek (approx. 110 g), white part only, cut in 4 pieces
1
extra virgin olive oil
20 g
unsalted butter diced
20 g
pearl barley
300 g
verjuice (see tip)
100 g
100 g dry white wine
water
750 g
meat stock paste (see tips)
2 tsp
2 tsp vegetable stock paste, (see tips)
baby beetroot peeled, quartered
6
baby carrots peeled
12
asparagus trimmed and cut in pieces (4 cm)
1 bunch
fine sea salt or to taste
1 pinch
ground black pepper or to taste
1 pinch

Niveau

moyen

Infos nut. par 1 portion

Protides 11 g

Calories 1430 kJ / 340 kcal

Lipides 14 g

Fibre 12 g

Glucides 34 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

WHOLEFOOD COOKING 10 Recettes
Royaume-Uni et Irlande

Vous pourriez aussi aimer...

Creamy White Beans and Leeks

20min

Vegetable Curry with Rice

50min

Mediterranean Pearl Barley Risotto

1h

Iranian Vegetable Stew

1h 30min

Wintergreen Soup with Quinoa and Black Beans

1h

Mushroom Stroganoff with Parsnip and Leek Purée

1h 15min

Spring Greens Soup with Beans

35min

Pearl Barley and White Bean Stew

1h

Stuffed Butternut Squash with Feta

1h 50min

Vegetable and Almond Soup

45min

White Bean Salad

5min

Red Pepper and Potato Tortillas with Olive Tapenade

35min