Informations supplémentaires
40 min.
|
553 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the onion and mushrooms. Chop the Swiss chard and parsley. Put the demi-glace in 1 2P | 1.5 3P cup of water. Put the broth cube in 3.5 2P | 5 3P cups of hot water. Rinse the barley.
2. Start the risotto
Heat a drizzle of oil and 1 tbsp of butter in a large skillet over medium-high heat. Cook the mushrooms 3 minutes until browned. Add salt. Add the Swiss chard and cook for 2 minutes.
3. Cook the risotto
Add the barley and mix well. Gradually add the broth, stirring frequently over medium heat, until all the broth is absorbed. The whole process takes about 20-25 minutes. The barley will be al dente. Add the Parmesan, sour cream, salt and pepper.
4. Cook the meatballs
Make 3-4 meatballs per person with the ground meat. It's possible to make smaller meatballs for children. Add salt and pepper. Heat a drizzle of oil in a pan over medium-high heat. Cook the meatballs for 4-5 minutes. Remove from the pan.
5. Make the onion gravy
Add the onion to the pan and cook for 3-4 minutes. Add the demi-glace and bring to a boil. Reduce the heat to low, return the meatballs to the pan and cook for 6-7 minutes.
6. Plate your dish
Serve the meatballs with the barley risotto. Garnish with parsley. Bon appétit!
280gGround Beef
0.5unitYellow Onion(s)
30mlDemi-Glace
180mlPearled Barley
100gWhite Mushrooms
2unitSwiss Chard
15gGrana Padano Cheese
1unitSour Cream
1unitFresh Italian Parsley
1unitVegetable Broth Cube(s)
What you need
pans, bowl, tongs
553 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
60g
20%
fat
16g
25%
cholesterol
86mg
29%
fiber
14g
56%
protein
44g
saturated
7g
35%
sodium
1052mg
44%
sugar
4g
trans
0g