Tuduu
Barley Risotto with Asparagus and Peas

Barley Risotto with Asparagus and Peas

@tuduu

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.

Difficulty: Medium
Cooking: 30 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Pre-cooked barley4Ladles
  • Vegetable brothas needed
  • Wild asparagus1Bunch
  • Extra virgin olive oilas needed
  • Shelled peas1Ladle
  • Shallot1
  • White wineas needed
  • Grana cheeseas needed
  • Butter1Knob
  • Sea saltas needed

Preparation

  1. STEP 1 OF 4

    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

  2. STEP 2 OF 4

    Toast the barley in a little oil, deglaze with wine, and add the vegetable mixture and broth

  3. STEP 3 OF 4

    Cook for 15 minutes

  4. STEP 4 OF 4

    Turn off the heat and stir in butter and grated cheese

Suggestions

  • Pan

  • Pot

  • Knife

General Information

Storage notes

Store in the refrigerator in an airtight container for up to 2 days

More information

Spring dish rich in fresh flavors

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    3.17g·11%
  • Carbohydrates
    20.16g·70%
  • Fats
    3.23g·11%
  • Fibers
    2.29g·8%