Pearl barley risotto with courgette flowers and asparagus
- Pearl Barley - 200 g
- Asparagus - 400 g
- Courgette flowers - 8
- Vegetable broth - 2 l
- Shallot - 40 g
- Extra vergin olive oil - 30 g
Prepare the vegetable broth and keep it hot. Wash the asparagus, cut off the tips (4-5cm long) and put them aside. In 500 mL water, boil asparagus stems until soft and blend them to obtain a smooth puree. In another pan, add two tbsp of Extra virgin olive oil, shallots and barley, pan fry for a few minutes until the barley is toasted. Gradually add the broth, mixing every now and then, and cook for 25 minutes.
Vegetable broth: place a celery stick, carrot and onion in cold water, bring to the boil and cook for 1h. If you wish, you can add other ingredients such as bay leaves, thyme, cloves, tomato.. as well as ginger or lemongrass!
Mix the barley with the asparagus puree, cooking on for a further 2 minutes. Top with asparagus tips, roughly cut courgettes flowers and serve.
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