Pearl barley risotto with asparagus
TM6 TM5 TM31

Pearl barley risotto with asparagus

3.8 (8 ratings)

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
Fiber
12.3 g
Sodium
678 mg

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