Pearl barley risotto with asparagus

Pearl barley risotto with asparagus

3.6 11 avaliação

Preparação 20min

Total 1h 5min

6 portions

Ingredientes

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

Dificuldade

médio

Nutrição por 1 portion

Sódio 678 mg

Proteína 10.7 g

Energia 1624.8 kJ / 386.9 kcal

Gordura 15.6 g

Fibra 12.3 g

Gordura saturada 8.2 g

Hidratos de carbono 44.9 g

Gosta desta receita?

Inspire-se em mais de 100 000 receitas!

Registe-se e usufrua de 30 dias gratuitos. Inspire-se com o Cookidoo®. Sem compromisso.

Registe-se gratuitamente Mais Informações

Também apresentado em

Wholefood Cooking 10 Receitas
Austrália e Nova Zelândia

Também pode gostar...

Stuffed butternut pumpkin with feta

1 godz. 50 min

Polenta zucchini slice

2 godz. 10 min

Sweetcorn and potato chowder

40 min

Carrot, capsicum and pistachio pilaf

1 godz.

Mushroom quinoa tartlets with truffle oil

1 godz. 35 min

Kumara pie

1 godz. 45 min

Yoghurt soup with chickpeas and garlic chilli oil

50 min

Herbed mushrooms with pearl barley and roasted hazelnuts

13 godz. 25 min

Risotto with lemon, thyme and feta

30 min

Risotto verde

45 min

Citrus quinoa salad with miso ginger dressing

1 godz. 15 min

Spring greens with grapefruit

30 min