Pearl barley risotto with asparagus

Pearl barley risotto with asparagus

3.6 11 évaluations

Préparation 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

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Également présenté dans

Wholefood Cooking 10 Recettes
Australie et Nouvelle-Zélande

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