Pearl barley risotto with asparagus

Pearl barley risotto with asparagus

3.6 11 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

Difficulty

medium

Nutrition per 1 portion

Sodium 678 mg

Protein 10.7 g

Calories 1624.8 kJ / 386.9 kcal

Fat 15.6 g

Fiber 12.3 g

Saturated fat 8.2 g

Carbohydrates 44.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Wholefood Cooking 10 Recipes
Australia and New Zealand

You might also like...

Spiced Moroccan lentil soup

40min

Carrot, capsicum and pistachio pilaf

1 h

Freekeh and broad bean salad

2 h 30min

Roasted carrot dip

1 h

Vegetable pilaf

1 h

Harvest nut roast with gravy

1 h 30min

Turmeric cauliflower soup (Post-natal)

50min

Vegan moussaka

1 h 50min

Mushroom stroganoff

20min

Ratatouille

40min

Spiced lentil vegetable soup

1 h 30min

Minestrone

40min