Pearl Barley Risotto with Asparagus

Pearl Barley Risotto with Asparagus

3.0 2 оценки

Подготовка 20 мин.

Общо 1ч. 5 мин.

6 portions

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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