![Pearl Barley Risotto with Asparagus Pearl Barley Risotto with Asparagus](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/5A6248D9-E83E-4A17-94DD-2C0A1C746CC0/Derivates/85871768-1CB6-47C9-B070-003F104C5AB4.jpg)
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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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