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Pearl Barley Risotto with Asparagus

Pearl Barley Risotto with Asparagus
3.0 2 оценки
Подготовка 20 мин.
Общо 1ч. 5 мин.
6 portions
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Съставки

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

Трудност

средно

Хранене за 1 portion

Протеин 11 g
Калории 1430 kJ / 340 kcal
Мазнини 14 g
Фибри 12 g
Въглехидрати 34 g

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Също представено в

WHOLEFOOD COOKING 10 Рецепти
Великобритания и Ирландия

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