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 tbsp vegetable stock paste, homemade; ½ tsp fine salt; 2 pinches ground white pepper; 40 g pine nuts; 400 g courgette; 50 g sun-dried tomatoes; 60 g almond butter, white

3.3 6 évaluations

Préparation 15min

Total 1h

4 portions

Ingrédients

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