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Mediterranean pearl barley risotto
with roasted vegetables and chorizo
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
75 gram
Parelgerst
(Bevat Gerst Kan bevatten Gluten)
½ stuk(s)
Ui
½ stuk(s)
Courgette
25 gram
Chorizoblokjes
125 gram
Rode cherrytomaten
½ zakje(s)
Siciliaanse kruidenmix
¼
Tomatenpuree
½ stuk(s)
Knoflookteen
½ stuk(s)
Parmigiano Reggiano DOP
(Bevat Melk (inclusief lactose))
25 gram
Kruidenroomkaas
(Bevat Melk (inclusief lactose))
¼ stuk(s)
Citroen
Zelf toevoegen
¼ stuk(s)
Zoutarm groentebouillonblokje
1.5 el
Olijfolie
½ tl
Zwarte balsamicoazijn
½ tl
Suiker
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
Preheat the oven to 210°C. Heat a drizzle of olive oil in a lidded deep frying pan over medium-high heat and fry the chorizo cubes for 2 - 3 minutes until crunchy. Then remove from the pan and set aside. In the mean time, crush or mince the garlic. Reheat the same pan over medium-high heat and fry the garlic for 1 minute, then add the tomato paste and fry for another minute.
Deglaze with the balsamic vinegar per person, add the sugar and the pearl barley and fry over medium-high heat for 1 minute while stirring. Add 250ml warm water per person and 1/4 stock cube each. Bring to a boil, put the lid on and boil the pearl barley on low to medium heat for 25 - 30 minutes until dry. Stir regurarly over the bottom of the pan to stop the pearl barley from sticking, and add some more water if it dries out too quickly.
Slice the courgette into 1cm thick crescents and chop the onion in wedges. Half the cherrytomatoes. Transfer the courgette, onion and cherrytomatoes to a parchment-lined baking sheet and toss with a drizzle of olive oil. Season to taste with salt and pepper. Roast the vegetables in the oven for 20 - 25 minutes. Toss halfway through.
Grate the cheese and set aside. Cut the lemon into 6 wedges.
When the pearl barley is cooked, stir in the herbed cream cheese, Sicilian herbs, half of the roasted vegetables and half of the cheese. Squeeze in lemon juice to taste and season with salt and pepper.
Serve the risotto on deep plates. Top with the rest of the vegetables and garnish with the chorizo cubes and the rest of the cheese. Serve with the rest of the lemon wedges.
Did you know... Courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
