![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/e6ac1c83-f529-466e-a414-a2a78aadb91d.jpg)
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Ingredients
Red wine reduction
- 1 brown onion (approx. 150 g), cut into quarters
- 1 garlic clove
- 40 g butter
- 1 - 2 tsp Meat stock paste, or Vegetable stock paste (see Tips)
- 250 g water
- 110 g red wine
- 2 sprigs fresh thyme, leaves only
Pearl barley risotto
- 50 g Parmesan cheese, cut into cubes (3 cm)
- 1 leek (approx. 110 g), white part only, cut into quarters
- 20 g extra virgin olive oil
- 20 g butter
- 300 g pearl barley
- 100 g verjuice
- 750 g water
- 2 tsp Meat stock paste, or Vegetable stock paste (see Tips)
- 6 raw baby beetroots, peeled and cut into quarters
- 12 Dutch carrots, peeled
- 1 bunch asparagus, trimmed and cut into pieces (4 cm)
- 1 pinch sea salt, to taste
- 1 pinch ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 1624.8 kJ / 386.9 kcal
- Protein
- 10.7 g
- Carbohydrates
- 44.9 g
- Fat
- 15.6 g
- Saturated Fat
- 8.2 g
- Fibre
- 12.3 g
- Sodium
- 678 mg
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