Barley Risotto with Smoked Salmon and Spring Vegetables

Main Course

4

Number of People
Affordable

Cost
Hard

Difficulty
55 min

Preparation time
10 min

Cooking time
Nutritious & Delicious

Nutritious & Delicious

Nutritional Values467.0 Kcal


Proteins	27.6 g
Carbohydrates	36.8 g
Fats	22.2 g
Sodiums	1.2 g

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Ingredients

310 g pearl barley
83 g onion, finely chopped
125 ml white wine
500 ml reduced salt chicken broth
1 clove garlic, peeled and sliced
2 Actifry spoons olive oil
500 g blanched asparagus tips
125 g/4 oz frozen peas
83 g/3 oz grated parmesan
1/2 ActiFry spoon of each grated lemon zest and finely chopped fresh dill
125 g thin slices smoked salmon
Salt and pepper.

Preparation

Add the barley, onion, garlic, salt and pepper to the ActiFry. Drizzle evenly the oil. Cook for 8 minutes.

During this time, mix the wine, broth and water. Heat in the microwave or in a saucepan until the mixture steams but does not boil. Pour half of this mixture into the ActiFry. Cook for 20 minutes.

Add the remaining broth mixture. Cook for 25 minutes or until almost all of the broth has been absorbed and the barley is tender, but still firm.

Add the asparagus, the peas, the parmesan, the lemon zest and the dill and cook for 2 minutes, so the ingredients are well mixed and warm. Serve with the smoked salmon.