Mediterranean pearl barley risotto

Name: Mediterranean pearl barley risotto
Prep time: 15 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 70 g shallots; 30 g olive oil; 250 g pearl barley; 100 g dry white wine; 750 g water; 1 tbsp vegetable stock paste, homemade; ½ tsp fine salt; 2 pinches ground white pepper; 40 g pine nuts; 400 g courgette; 50 g sun-dried tomatoes; 60 g almond butter, white

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Dificultad medio

Tiempo de preparación 15min

Tiempo total 1h

Raciones 4 portions

Ingredientes

70 g shallots (2-3 shallots)
30 g olive oil
250 g pearl barley medium, washed and drained
100 g dry white wine vegan
750 g water hot
1 tbsp vegetable stock paste, homemade vegan (see tip)
o bien 1 vegetable stock cube (for 0.5 l) vegan
½ tsp fine salt
2 pinches ground white pepper
¾ tsp dried thyme (opcional)
40 g pine nuts
400 g courgette sliced (5 mm)
50 g sun-dried tomatoes in oil, cut into strips (5 mm)
60 g almond butter, white

Inf. nutricional: por 1 portion
Calorías: 517 kcal / 2159 kJ
Proteína: 16 g
Grasa: 23 g
Carbohidratos: 52 g
Fibra: 8.5 g