(Grater risotto

For 4 people
  • 1 onion
  • 1 Garlic clove
  • 1 small carrot
  • 1⁄4 (approx. 200 g) Celery tuber
  • 1 EL Oil
  • 100 g lean diced ham
  • 200 g pearl barley
  • 1 1 Vegetable stock (self-made or instant)
  • 200 g frozen peas
  • 1/2 Bunch Parsley
  • 1 EL Crème fraîche
  • Salt
  • Pepper
50 minutes
very easy
1.
Peel the onion, garlic, carrot and celery. Wash the carrot and celery. Finely dice everything. Heat the oil in a high pan. Fry the ham cubes in it for 2-3 minutes until crispy. Add the onion, garlic and vegetables and sauté until translucent.
2.
Scatter pearl barleyand steam it glassy too.
3.
Pour in the stock. Bring to the boil and simmer for about 15 minutes, stirring occasionally. Possibly. Pour in some more water in between. Stir in frozen peas and simmer for 10–15 minutes.
4.
Wash and finely chop the parsley. Stir the crème fraîche and parsley into the risotto. Season to taste with salt and pepper. Serving. If you like, you can serve the risotto with grated Parmesan.
1 person approx.:
  • 300 kcal
  • 13 g protein
  • 6 g fat
  • 46 g carbohydrates

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