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Roasted Bell Peppers Stuffed with Asparagus & Barley Risotto
2018-11-15
https://www.metro.ca/userfiles/image/recipes/null
PT15M
PT3H45M
PT4H00M
6
Metro
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6 Medium bell peppers
2 Tbsp. extra virgin olive oil
1 large onion finely chopped
Kosher salt and freshly ground black pepper
1 cup pearled barley
2 sprigs fresh thyme
3 cups vegetable broth
1 lb 1 bunch asparagus trimmed and cut into 1-inch pieces
2/3 cup grated Parmesan
Zest of 1 lemon, plus lemon wedges, for serving
1/4 cup roughly chopped fresh flat-leaf parsley
1/4 cup roughly chopped fresh mint
Roasted Bell Peppers Stuffed with Asparagus & Barley Risotto
6
Accompaniments
0:15
Preparation
3:45
COOKING
4:00
TOTAL TIME
Ingredients
-
6
Medium bell peppers
-
2 Tbsp.
extra virgin olive oil
-
1
large onion finely chopped
-
Kosher salt and freshly ground black pepper
-
1 cup
pearled barley
-
2
sprigs fresh thyme
-
3 cups
vegetable broth
-
1 lb
1 bunch asparagus trimmed and cut into 1-inch pieces
-
2/3 cup
grated Parmesan
-
Zest of 1 lemon, plus lemon wedges, for serving
-
1/4 cup
roughly chopped fresh flat-leaf parsley
-
1/4 cup
roughly chopped fresh mint
Preparation
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
