Pearl barley risotto with asparagus

Pearl barley risotto with asparagus

3.6 11 évaluations

Prép. 20min

Total 1h 5min

6 portions

Ingrédients

Red wine reduction

brown onion (approx. 150 g), cut into quarters
1
garlic clove
1
butter
40 g
Meat stock paste or Vegetable stock paste (see Tips)
1 - 2 tsp
water
250 g
red wine
110 g
fresh thyme leaves only
2 sprigs

Pearl barley risotto

Parmesan cheese cut into cubes (3 cm)
50 g
leek (approx. 110 g), white part only, cut into quarters
1
extra virgin olive oil
20 g
butter
20 g
pearl barley
300 g
verjuice
100 g
water
750 g
Meat stock paste or Vegetable stock paste (see Tips)
2 tsp
raw baby beetroots peeled and cut into quarters
6
Dutch carrots peeled
12
asparagus trimmed and cut into pieces (4 cm)
1 bunch
sea salt to taste
1 pinch
ground black pepper to taste
1 pinch

Niveau

moyen

Infos nut. par 1 portion

Sodium 678 mg

Protides 10.7 g

Calories 1624.8 kJ / 386.9 kcal

Lipides 15.6 g

Fibre 12.3 g

Graisses saturées 8.2 g

Glucides 44.9 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
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Lentil and pumpkin pot pies

1h 25min

Jewelled quinoa salad

1h 35min

Thai tofu and sweet potato cakes

30min

Mediterranean capsicums

2h

Eggplant and porcini bites with turmeric tahini dressing

55min

Vegetable curry with cauliflower couscous

45min

Honey ginger tofu with greens

2h 25min

Spicy cauliflower soup

20min

Spiced lentil vegetable soup

1h 30min

Pulse and pumpkin curry

30min

Sweetcorn and potato chowder

40min

Hearty seven vegetable soup

30min