Mediterranean pearl barley risotto

Name: Mediterranean pearl barley risotto
Prep time: 15 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 70 g shallots; 30 g olive oil; 250 g pearl barley; 100 g dry white wine; 750 g water; 1 tbsp vegetable stock paste, homemade; ½ tsp fine salt; 2 pinches ground white pepper; 40 g pine nuts; 400 g courgette; 50 g sun-dried tomatoes; 60 g almond butter, white

3.3 (6 ratings)

Difficulty medium

Preparation time 15 min

Total time 1h

Serving size 4 portions

Ingredients

70 g shallots (2-3 shallots)
30 g olive oil
250 g pearl barley, medium, washed and drained
100 g dry white wine, vegan
750 g water, hot
1 tbsp vegetable stock paste, homemade, vegan (see tip)
or 1 vegetable stock cube (for 0.5 l), vegan
½ tsp fine salt
2 pinches ground white pepper
¾ tsp dried thyme (optional)
40 g pine nuts
400 g courgette, sliced (5 mm)
50 g sun-dried tomatoes in oil, cut into strips (5 mm)
60 g almond butter, white

Nutrition: per 1 portion
Calories: 2159 kJ / 517 kcal
Protein: 16 g
Carbohydrates: 52 g
Fat: 23 g
Fibre: 8.5 g