Barley Risotto with Asparagus

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Barley Risotto with Asparagus
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Health Score:
8,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
304
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie304 kcal(14 %)
Protein10 g(10 %)
Fat20.51 g(18 %)
Carbohydrates22.36 g(15 %)
Sugar added0 g(0 %)
Roughage4.34 g(14 %)
Vitamin A144.94 mg(18,118 %)
Vitamin D0.07 μg(0 %)
Vitamin E2.02 mg(17 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.19 mg(17 %)
Niacin3.84 mg(32 %)
Vitamin B₆0.19 mg(14 %)
Folate113.41 μg(38 %)
Pantothenic acid0.37 mg(6 %)
Biotin5.72 μg(13 %)
Vitamin B₁₂0.19 μg(6 %)
Vitamin C7.69 mg(8 %)
Potassium289.65 mg(7 %)
Calcium215.25 mg(22 %)
Magnesium38.24 mg(13 %)
Iron1.6 mg(11 %)
Iodine1.6 μg(1 %)
Zinc1.38 mg(17 %)
Saturated fatty acids7.3 g
Cholesterol29.69 mg

Ingredients

for
4
Ingredients
1
2 tablespoons
200 grams
800 milliliters
250 grams
green Asparagus
20 grams
2 tablespoons
60 grams
freshly grated Parmesan

Preparation steps

1.

Peel and finely chop the onion. Sauté briefly in oil. Mix in the barley and some broth. Stir occasionally. Continue for about 35 minutes or so.

2.

Meanwhile peel the bottom third of the asparagus and cook the rods in salt water for about 10 minutes, or until done. Then, drain and cut into pieces 2 cm (approximately 3/4 inch) long. Coarsely chop the hazelnuts. Pour 1 tablespoon of hot butter over the hazelnuts and asparagus in 1 tablespoon hot butter. Season with salt and pepper.

3.

Season the remaining butter and half of the cheese with salt and pepper. Arrange all prepared ingredients mixed together on plates and serve sprinkled with the remaining cheese.