Pumpkin Pearl Barley Risotto with Chorizo

Name: Pumpkin Pearl Barley Risotto with Chorizo
Prep time: 10 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 50 g Parmesan cheese; 40 g onion; 100 g chorizo; 30 g extra virgin olive oil; 800 g water; 1 ½ vegetable stock cube (for 0.5 l); 250 g pumpkin flesh; 300 g pearl barley; 100 g dry white wine; 2 pinches fine sea salt; 2 pinches ground black pepper; 1 sprig fresh rosemary

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Niveau facile

Temps de préparation 10min

Temps total 45min

Nombre de portions 4 portions

Ingrédients

50 g Parmesan cheese, cut in pieces (2 cm)
40 g onion, cut in pieces
100 g chorizo, cubed (approx. 0.5 cm - 1 cm)
30 g extra virgin olive oil
800 g water, boiling
1 ½ vegetable stock cube (for 0.5 l), crumbled
ou 1 ½ tsp vegetable stock paste, homemade
250 g pumpkin flesh, cut in pieces (2 cm)
300 g pearl barley, rinsed
100 g dry white wine
2 pinches fine sea salt, to taste
2 pinches ground black pepper, to taste
1 sprig fresh rosemary, leaves only

Infos nut.: par 1 portion
Calories: 2171 kJ / 519 kcal
Protides: 18.8 g
Glucides: 62.1 g
Lipides: 21.7 g