Pearl barley risotto with asparagus

Pearl barley risotto with asparagus

3.6 11 évaluations

Prép. 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

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Wholefood Cooking 10 Recettes
Australie et Nouvelle-Zélande

Tu pourrais aussi aimer...

Cauliflower rice pilaf with sweet potato

40min

Polenta zucchini slice

2h 10min

Leek quiche

1h 20min

Eggplant and porcini bites with turmeric tahini dressing

55min

Beetroot risotto

35min

Brussels sprouts pasta with hazelnut dressing

30min

Vegetable pilaf

1h

Eggplant with burghul

55min

Freekeh and broad bean salad

2h 30min

Ratatouille

40min

Minestrone

40min

Hearty seven vegetable soup

30min