
Dispositivos y accesorios
Pearl barley risotto with asparagus
Prep. 20min
Total 1h 5min
6 portions
Ingredientes
Red wine reduction
-
brown onion (approx. 150 g), cut into quarters1
-
garlic clove1
-
butter40 g
-
Meat stock paste or Vegetable stock paste (see Tips)1 - 2 tsp
-
water250 g
-
red wine110 g
-
fresh thyme leaves only2 sprigs
Pearl barley risotto
-
Parmesan cheese cut into cubes (3 cm)50 g
-
leek (approx. 110 g), white part only, cut into quarters1
-
extra virgin olive oil20 g
-
butter20 g
-
pearl barley300 g
-
verjuice100 g
-
water750 g
-
Meat stock paste or Vegetable stock paste (see Tips)2 tsp
-
raw baby beetroots peeled and cut into quarters6
-
Dutch carrots peeled12
-
asparagus trimmed and cut into pieces (4 cm)1 bunch
-
sea salt to taste1 pinch
-
ground black pepper to taste1 pinch
Inf. nutricional por 1 portion
Calorías
386.9 kcal /
1624.8 kJ
Proteína
10.7 g
Grasa
15.6 g
Carbohidratos
44.9 g
Fibra
12.3 g
Grasas saturadas
8.2 g
Sodio
678 mg
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Wholefood Cooking
10 Recetas
Australia y Nueva Zelanda
Australia y Nueva Zelanda
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