Pearl Barley Risotto with Asparagus
TM6 TM5 TM31

Pearl Barley Risotto with Asparagus

3.0 (2 ratings)

Ingredients

Red Wine Reduction

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

Pearl Barley Risotto

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

Nutrition
per 1 portion
Calories
1430 kJ / 340 kcal
Protein
11 g
Carbohydrates
34 g
Fat
14 g
Fibre
12 g

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