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Сегодня от журнала "Real Simple" вам рецепт вкуснейшего ризотто! По рецепту надо готовить с ячменем, но я готовила с рисом - вкуснятина! Легко, быстро и очень просто!
Barley risotto with asparagus and Parmesan
hands-on time: 45 minutes; total time: 45 minutes (на самом деле у нас заняло минут 30, не больше); serves 4
5 cups low-sodium vegetable or chicken broth
2 tablespoons olive oil
1 large yellow onion, finely chopped
1,5 cups barley
1 cup dry white wine (such as Sauvignon Blanc, мы делали с Pinot Grigio)
1 pound asparagus, cut
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) grated Parmesan
Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into indevidual bowls.
Если нужен перевод на русский, обращайтесь, опубликую.
Barley risotto with asparagus and Parmesan
hands-on time: 45 minutes; total time: 45 minutes (на самом деле у нас заняло минут 30, не больше); serves 4
5 cups low-sodium vegetable or chicken broth
2 tablespoons olive oil
1 large yellow onion, finely chopped
1,5 cups barley
1 cup dry white wine (such as Sauvignon Blanc, мы делали с Pinot Grigio)
1 pound asparagus, cut
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) grated Parmesan
Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into indevidual bowls.
Если нужен перевод на русский, обращайтесь, опубликую.