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Pearl barley risotto with asparagus

Pearl barley risotto with asparagus
3.6 11 évaluations
Prép. 20min
Total 1h 5min
6 portions
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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

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Également présenté dans

Wholefood Cooking 10 Recettes
Australie et Nouvelle-Zélande

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