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Barley, Tomato and Corn Risotto

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Barley, Tomato and Corn Risotto

with yogurt, herbs and sunflower seeds

Informations supplémentaires
35 min. | 507 kcal | easy | Family, Vegetarian | 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
1%
fiber 19g
76%
protein 18g
saturated 2g
10%
sodium 933mg
39%
sugar 11g
trans 0g