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Pearl barley risotto with asparagus

Pearl barley risotto with asparagus
3.6 11 ratings
Prep. 20 min
Total 1 h 5 min
6 portions
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Ingredients

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

Difficulty

medium

Nutrition per 1 portion

Sodium 678 mg
Protein 10.7 g
Calories 1624.8 kJ / 386.9 kcal
Fat 15.6 g
Fibre 12.3 g
Saturated Fat 8.2 g
Carbohydrates 44.9 g

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Also featured in

Wholefood Cooking 10 Recipes
Australia and New Zealand

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