Sára Hrstková
Herb Barley Risotto with Peas and Arugula 344kcal
Low calory meals před asi 10 roky z www.health.com
Ingredience
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 1/4 cup dry white wine
- 1 1/4 cups pearl barley
- 2 sprigs fresh thyme
- 1/3 cup finely grated pecorino
- 1 cup frozen peas
- 4 cups baby arugula, roughly chopped
- 2/3 cup chopped mixed herbs, such as parsley, basil and chives
- 2 teaspoons fresh lemon juice
Postup
1. In a pan, warm oil over medium heat. Add shallot and garlic; cook, stirring occasionally, until tender, about 5 minutes. Season with 1/4 tsp. each salt and pepper. Add wine; cook until liquid has almost evaporated, 2 to 3 minutes. Stir in barley and thyme; cook, stirring, for 1 minute. Add 4 cups water and bring to a boil.2. Cover, reduce heat to medium-low and simmer until barley is tender but still chewy, about 35 minutes. Remove and discard thyme sprigs. Add 1/4 tsp. salt, cheese and peas and stir until cheese is incorporated. Stir in arugula, herbs and lemon juice. Divide among 4 bowls and drizzle with additional olive oil, if desired. Serve immediately.