← All recipes

🍽️ Bärlauch Barley Risotto with Green Asparagus

430 kcal · 30 min · 4 servings

Bärlauch Barley Risotto with Green Asparagus Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring the vegetable broth to a boil in a pot and keep it warm.
  2. 2. Halve the shallots and peel them.
  3. 3. Dice the shallots into small pieces.
  4. 4. Melt two tablespoons of butter in a separate pot over medium to high heat.
  5. 5. Add the shallots and the pearl barley to the butter.
  6. 6. Lightly salt the mixture.
  7. 7. Sauté the ingredients for one to two minutes until they look translucent.
  8. 8. Deglaze the pot with white wine.
  9. 9. Let the liquid reduce completely.
  10. 10. Add one-third of the hot broth.
  11. 11. Simmer over medium heat while stirring constantly until the barley has absorbed the liquid.
  12. 12. Repeat this step with the remaining broth twice.
  13. 13. Let the barley cook for a total of about 25 minutes.
  14. 14. Thoroughly wash the green asparagus.
  15. 15. Peel the bottom third of the asparagus stalks.
  16. 16. Remove the woody ends of the stalks.
  17. 17. Cut the stalks diagonally into pieces about one centimeter thick.
  18. 18. Wash the wild garlic.
  19. 19. Dry the wild garlic with a kitchen towel.
  20. 20. Finely chop the wild garlic.
  21. 21. Heat the remaining butter in a frying pan over medium to high heat.
  22. 22. Sauté the asparagus for four to five minutes.
  23. 23. Turn the asparagus occasionally to ensure even cooking.
  24. 24. Season the asparagus with salt and pepper.
  25. 25. Stir the wild garlic and two-thirds of the goat cream cheese into the finished barley risotto.
  26. 26. Finally, season the risotto to taste with salt and pepper.
  27. 27. Portion the risotto onto plates or bowls.
  28. 28. Place the sautéed asparagus on top of the risotto.
  29. 29. Garnish the dish with the remaining goat cream cheese.
  30. 30. Enjoy your meal!

Nutrition per serving