Barley risotto with asparagus and peas is a delicious springtime first course that combines the delicate flavors of wild asparagus and fresh peas. The barley, cooked in vegetable broth and flavored with shallot and white wine, is enriched with grated 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 sauté the chopped shallot in olive oil; add peas and asparagus cut into small pieces previously blanched in vegetable broth for 5 minutes; season with salt 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
Italy
| 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 |
