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 )

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Niveau moyen

Temps de préparation 15min

Temps total 1h

Nombre de portions 4 portions

Ingrédients

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

Infos nut.: par 1 portion
Calories: 2159 kJ / 517 kcal
Protides: 16 g
Glucides: 52 g
Lipides: 23 g
Fibre: 8.5 g