
Urządzenia i Akcesoria
Pearl barley risotto with asparagus
Przygotowanie 20 min
Czas całkowity 1 godz. 5 min
6 portions
Składniki
Red wine reduction
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brown onion (approx. 150 g), cut into quarters1
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garlic clove1
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butter40 g
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Meat stock paste or Vegetable stock paste (see Tips)1 - 2 tsp
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water250 g
-
red wine110 g
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fresh thyme leaves only2 sprigs
Pearl barley risotto
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Parmesan cheese cut into cubes (3 cm)50 g
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leek (approx. 110 g), white part only, cut into quarters1
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extra virgin olive oil20 g
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butter20 g
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pearl barley300 g
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verjuice100 g
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water750 g
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Meat stock paste or Vegetable stock paste (see Tips)2 tsp
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raw baby beetroots peeled and cut into quarters6
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Dutch carrots peeled12
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asparagus trimmed and cut into pieces (4 cm)1 bunch
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sea salt to taste1 pinch
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ground black pepper to taste1 pinch
Wartości odżywcze na 1 portion
Kalorie
386.9 kcal /
1624.8 kJ
Białko
10.7 g
Tłuszcz
15.6 g
Węglowodany
44.9 g
Błonnik
12.3 g
Tłuszcz nasycony
8.2 g
Sód
678 mg