Pearl barley risotto with asparagus - Cookidoo® – the official Thermomix® recipe platform

Ingredients

• 1 brown onion
• 1 garlic clove
• 40 g butter
• 1 - 2 tsp Meat stock paste
• 250 g water
• 110 g red wine
• 2 sprigs fresh thyme
• 50 g Parmesan cheese
• 1 leek
• 20 g extra virgin olive oil
• 20 g butter
• 300 g pearl barley
• 100 g verjuice
• 750 g water
• 2 tsp Meat stock paste
• 6 raw baby beetroots
• 12 Dutch carrots
• 1 bunch asparagus
• 1 pinch sea salt
• 1 pinch ground black pepper