![Mediterranean pearl barley risotto Mediterranean pearl barley risotto](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/C2F46952-31CB-42AA-9714-20B03FDDA422/Derivates/B1009483-74CF-463C-8849-5F01E0DDD230.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
In Collections
Alternative recipes
Dill Stuffed Peppers
5 Min
Curried Couscous, Carrot and Chickpea Salad
10 Min
Sweet Potato and Spinach Cakes
30 min
Pink Crêpes with Chickpea and Almond Hummus
35 min
Cauliflower and Black Bean Balls
1 Std. 10 Min
Cauliflower and sweet potato salad with nuts
40 min
Colourful Quinoa Salad
40 min
Lentil moussaka
2 Std. 20 Min
Greek Lentils and Rice
40 min
Quinoa Salad
35 min
Quinoa and Lettuce Salad
30 min
Risotto with Broccoli Rabe
30 min