Barley risotto with asparagus and peas is a delicious springtime first course that combines the delicate flavors of wild asparagus and shelled peas. The barley, cooked in vegetable broth and flavored with shallot and white wine, is enriched with Grana cheese for an irresistible taste. Once cooked, butter is added to make it even creamier. A tasty and light dish, ideal to enjoy during the spring season.
Gently soften the chopped shallot in oil; add the peas and asparagus cut into pieces, blanched in vegetable broth for 5 minutes; season with salt, let it flavor, and set aside
Toast the barley in a little oil, deglaze with wine, and add the vegetable mixture and broth
Cook for 15 minutes
Turn off the heat and stir in butter and grated cheese
Pan
Pot
Knife
Store in the refrigerator in an airtight container for up to 2 days
Spring dish rich in fresh flavors
Italia
| Energy (kcal) | 121.67 |
| Carbohydrates (g) | 20.16 |
| of which Sugars (g) | 2.02 |
| Fat (g) | 3.23 |
| of which Saturates (g) | 1.71 |
| Protein (g) | 3.17 |
| Fiber (g) | 2.29 |
