Pearl Barley Risotto with Chorizo & Parmigiano Reggiano
with roasted vegetables, lemon & Sicilian-style herbsCalories
:
729 kcalProtein
:
23.7g proteinTotal
:
45 minutesDifficulty
:
EasyExtra Veggies
Family
New Ingredient
Allergens:
- Gerst
- Gluten
- Melk (inclusief lactose)
- Gluten
- Rogge
- Tarwe
- May contain traces of allergens
There is a new ingredient in your box! This wholewheat orzo is both delicious and nutritious. Rich in fibre, it promotes healthy digestion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Pearl barley
(Contains: Gerst, Gluten May be present: Gluten, Rogge, Tarwe)
½ piece
Red onion
½ piece
Courgette
30 g
Diced chorizo
(Contains: Melk (inclusief lactose))
125 g
Mini Roma tomatoes
½ sachet(s)
Sicilian-style herb mix
¼
Tomato paste
½ piece
Garlic
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
25 g
Herbed cream cheese
(Contains: Melk (inclusief lactose))
¼ piece
Lemon
Not included in your delivery
250 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
½ teaspoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3052 kJ
Calories729 kcal
Fat35.5 g
Saturated Fat12.6 g
Carbohydrate73.3 g
Sugar18 g
Dietary Fiber12.4 g
Protein23.7 g
Cholesterol8.3 mg
Salt2.5 g
Potassium793.6 mg
Calcium175.8 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 210°C and prepare the stock.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the chorizo for 2 - 3 minutes, then remove from the pan and set aside until serving.
- Crush or mince the garlic, then fry it in the same pan for 1 minute over medium-high heat.
- Add the tomato paste and fry for 1 more minute.
2
- Deglaze with the balsamic vinegar, then stir in the sugar and the pearl barley.
- Fry for 1 minute, then pour in the stock.
- Bring to the boil, then lower the heat and cover with the lid. Cook the pearl barley for 25 - 30 minutes until stock stock as been absorbed.
- Stir regularly, adding more water as necessary if it seems too dry.
3
- Slice the courgette into crescents and cut the onion into wedges.
- Halve the tomatoes, then transfer all three to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Roast the vegetables in the oven for 20 - 25 minutes, tossing halfway.
- Grate the cheese and cut the lemon into 6 wedges.
4
- Stir the cream cheese, the Sicilian-style herbs, some lemon juice as preferred and half each of the roasted vegetables and the cheese into the risotto. Season to taste with salt and pepper.
- Serve everything on deep plates and garnish with the rest of the cheese. Serve the lemon wedges alongside.
