Pearl Barley Risotto with Asparagus
TM6 TM5 TM31

Pearl Barley Risotto with Asparagus

3.0 (2 ratings)

Ingredients

Red Wine Reduction

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

Pearl Barley Risotto

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

Nutrition
per 1 portion
Calories
1430 kJ / 340 kcal
Protein
11 g
Carbohydrates
34 g
Fat
14 g
Fibre
12 g

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes