Barley Risotto with Green Asparagus and Cashew Cream
45 min 1 serving 620 kcal · 23 g proteinLevel: Expert
The nutritionist's note
Cooking the trimmings in the stock captures all the asparagus flavour instead of discarding it. Adding the tips at the end keeps their bite and their folates, destroyed by long cooking.
Ingredients
1 serving
- pearl barley110 g
- green asparagus250 g
- cashews40 g
- vegetable stock450 ml
- shallot40 g
- olive oil12 g
Method
- 1
Peel the asparagus, reserve the tips and cook the trimmings in the stock.
- 2
Sweat the chopped shallot (40 g) in the olive oil (12 g), coat the pearl barley, then add stock a ladle at a time for 25 minutes.
- 3
Blend the soaked cashews with a little water into a smooth cream.
- 4
Add the asparagus tips in the last 6 minutes and bind with the cashew cream off the heat.
Nutrition facts
per serving
| Energy | 620 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 78 g |
| Fat | 24 g |
| Fibre | 16 g |
| Iron | 6 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- gluten
- tree nuts
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