Pearl Barley Risotto with Asparagus

Pearl Barley Risotto with Asparagus

3.0 2 avaliações

Preparação 20min

Total 1h 5min

6 portions

Ingredientes

Red Wine Reduction

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

Pearl Barley Risotto

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

Dificuldade

médio

Nutrição por 1 portion

Proteína 11 g

Energia 1430 kJ / 340 kcal

Gordura 14 g

Fibra 12 g

Hidratos de carbono 34 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
Reino Unido e Irlanda

Também pode gostar...

Creamy White Beans and Leeks

20min

Butternut Squash Masala Dosa

11h 30min

Mushroom Ragout with Steamed Leeks and Hasselback Potatoes

1h 15min

Cassoulet with Duck and Extra Veg

1h

Balsamic Spelt Salad

20min

Mushroom Stroganoff with Parsnip and Leek Purée

1h 15min

Pearl Barley and White Bean Stew

1h

Stuffed Butternut Squash with Feta

1h 50min

Tortilla with Spanish Salsa

1h 10min

Tuna, Courgette and Red Pepper Lasagne

35min

White Bean Salad

5min

Red Pepper and Potato Tortillas with Olive Tapenade

35min