Barley, Tomato and Corn Risotto

Informations supplémentaires

35 min. | 507 kcal | easy | Vegetarian, Family | Printable version

1. Setup Cut the cherry tomatoes in half. Chop the onion and herbs. Drain and rinse the corn. Put the broth cube in 3.5 ^2P | 5 ^3P cups of warm water.

2. Cook the tomatoes Heat a drizzle of oil in a large skillet over medium-high heat. Cook the onion, tomatoes and fenugreek for 2-3 minutes. Add salt and pepper.

3. Add the barley Add the tomato paste, 1 tsp. of sugar and the barley and mix well. Gradually add the broth until it is all absorbed and the barley is tender, about 20-25 minutes. Add the corn and mix.

4. Add the yogurt Add the yogurt and herbs and mix. Adjust salt and pepper to taste.

5. Plate your dish Serve the risotto and garnish with the sunflower seeds. Bon appétit!

180mlPearled Barley

1unitMulticolor Cherry Tomatoes

30mlTomato Paste

1unitCorn Kernels

1unitGreek Yogourt 2%

1unitVegetable Broth Cube(s)

1unitRed Onion(s)

30gGrilled sunflower seeds

1unitFresh Parsley and Basil

15mlFenugreek spice

What you need pan

507 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 92g

31%

fat 11g

17%

cholesterol 2mg

fiber 19g

76%

protein 18g

saturated 2g

10%

sodium 933mg

39%

sugar 11g

trans 0g