Barley Risotto with Asparagus
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 20.51 g | (18 %) | ||
| Carbohydrates | 22.36 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.34 g | (14 %) |
more nutritional values
| Vitamin A | 144.94 mg | (18,118 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 2.02 mg | (17 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 3.84 mg | (32 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 113.41 μg | (38 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 5.72 μg | (13 %) | ||
| Vitamin B₁₂ | 0.19 μg | (6 %) | ||
| Vitamin C | 7.69 mg | (8 %) | ||
| Potassium | 289.65 mg | (7 %) | ||
| Calcium | 215.25 mg | (22 %) | ||
| Magnesium | 38.24 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 1.6 μg | (1 %) | ||
| Zinc | 1.38 mg | (17 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Cholesterol | 29.69 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 2 Tbsps olive oil
- 200 grams Pearl barley
- 800 milliliters Chicken broth
- 250 grams green Asparagus
- salt
- 20 grams Hazelnuts
- 2 Tbsps butter
- peppers
- 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.
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