Barley risotto with asparagus and peas is a delicious spring 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 for enjoying during the spring season.
Gently soften the chopped shallot in the oil; add the shelled peas and asparagus pieces blanched in the vegetable broth for 5 minutes; season, let infuse and set aside
Toast the barley in a little oil, deglaze with the white wine and add the vegetable mixture and the broth
Cook for 15 minutes
Turn off the heat and finish by stirring in the butter and grated Grana cheese
Frying 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 |
