Pearl barley risotto with asparagus

Pearl barley risotto with asparagus

3.6 11 valoraciones

Prep. 20min

Total 1h 5min

6 portions

Ingredientes

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

Dificultad

medio

Inf. nutricional por 1 portion

Sodio 678 mg

Proteína 10.7 g

Calorías 1624.8 kJ / 386.9 kcal

Grasa 15.6 g

Fibra 12.3 g

Grasas saturadas 8.2 g

Carbohidratos 44.9 g

¿Te gusta lo que ves?

¡Esta receta y más de 100 000 otras te esperan!

Regístrate en nuestra prueba gratuita de 30 días y descubre todo lo que Cookidoo® tiene para ofrecerte. Sin compromiso.

Registrarse gratis Más información

También incluido en

Wholefood Cooking 10 Recetas
Australia y Nueva Zelanda

También podría gustarte...

Mostrar todo

Cashew basil spelt pasta (gut health)

15min

Charred cauliflower makhani

1h

Hasselback beetroot salad with macadamia cream

1h

Mushroom croustade

1h 35min

Pierogi with blueberries

Ninguna valoración

Leek and cheese tart

1h 15min

Vegan bolognese

50min

Vegetarian nuggets

30min

Vegan burgers

45min

Tagliatelle with pumpkin

45min

Crispy flatbread with halloumi & ribbon veggies (Thermomix® Spiralizer, TM5)

1h 30min

Crispy potato and turkey sliders (Thermomix® Spiralizer, TM5)

1h

Mostrar todo