Vegetarian mushroom- & pearl barley risotto with brussels sprouts
- 14 Ingredientai
- Mild
A quickly made, but incredibly tasty, variation of risotto done with pearl barley. Here together with mushrooms and brussels sprouts.
Ką pirkti
Porcijų kiekis
| Fried mushrooms |
|---|
| 250 g grybų |
| 50 g sviesto |
| druskos |
| Risotto |
|---|
| miežių |
| 1 vnt. svogūno |
| 2 valg.š. alyvuogių aliejaus |
| 2.5 dl vandens |
| 1 vnt. daržovių sultinio kubelio |
| 50 g sviesto |
| 2 dl tarkuoto parmezano |
| 2 valg.š. citrinų sulčių |
| 0.5 dl petražolių |
| 250 g briuselinių kopūstų |
| 1 pakelis gražgarsčių |
| druskos |
| Santa Maria Pipirai Tellicherry |
Kaip paruošti
- 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.
UAB "Paulig Lietuva" ∙ Santa Maria departamentas ∙ Ukmergės g. 369A ∙ LT-12142 Vilnius ∙ Tel. +370 5 230 0900