Pearl barley risotto with asparagus

Pearl barley risotto with asparagus

3.9 9 ratings

Prep. 20min

Total 1 h 5min

6 portions

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

Nutrition per 1 portion

Calories 386.9 kcal / 1624.8 kJ

Protein 10.7 g

Fat 15.6 g

Carbohydrates 44.9 g

Fiber 12.3 g

Saturated fat 8.2 g

Sodium 678 mg

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Also featured in

Wholefood Cooking 10 Recipes
Australia and New Zealand

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