Vegetarian mushroom- & pearl barley risotto with brussels sprouts
- 14 Ingrédients
- Mild
A quickly made, but incredibly tasty, variation of risotto done with pearl barley. Here together with mushrooms and brussels sprouts.
Que faut-il achêter
Nombre de portions
| Fried mushrooms |
|---|
| 250 g champignons |
| 50 g beurre |
| sel |
| Risotto |
|---|
| korngryn |
| 1 pce oignon |
| 1.5 càs Santa Maria Pâte d'Ail |
| 2 càs d’huile d’olive |
| 2.5 dl d’eau |
| 1 pce cube de bouillon de légumes |
| 50 g beurre |
| 2 dl parmesan, finement râpé |
| 2 càs jus de citron |
| 0.5 dl persilja |
| 250 g choux de Bruxelles |
| 1 bag feuilles de roquette |
| sel |
| Santa Maria Tellicherry Black Pepper |
Comment préparer
- Fry the mushrooms in butter on high heat and season with salt.
- Cook 4 servings of pearl barley according to the instructions on the package and set aside.
- Chop the onion and fry with garlic paste in olive oil. Add water, stock cube, pearl barley and fried mushrooms and allow to boil for a few minutes.
- Add the butter, 1.5 dl of the grated parmesan and the lemon juice. Stir, pull off the heat and let rest.
- Rinse and boil the brussels sprout in salted water until it is soft with a little core left in the middle.
- Chop the parsley and mix with the risotto. Top with brussels sprouts, rocket, salt, black pepper and the remaining parmesan.
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