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Barley risotto with peas and pesto Recipes for the climate Spring | vegan, seasonal, sustainable
Climate-friendly recipes for every season: Today's nutrition damages the climate more than traffic. Because too many meat and milk end up on the plates ...
Climate-friendly recipes for every season:
Today's diet harms the climate more than traffic. For there are too many meat and dairy products on the plates, whose production is responsible for the majority of dietary greenhouse gas emissions. In order to curb global warming, the consumption of animal products must be reduced. The variety of recipes for the climate of Greenpeace Switzerland and tibits shows just how varied and tasty the plant-based diet is. Four or five more cooking ideas are published per season.
All recipes can be found here:
Recipes for the climate - Greenpeace
We'll send you a collection of climate-friendly recipes for each season. Delicious seasonal recipes to cook at home. Check out the videos and get inspired. The question “What should I eat today?” Is a very important one, because 28 percent of the environmental impact of a household is caused by our diet.
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BARLEY RISOTTO WITH PEAS AND BRENNESSELS
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Persons: 4
Preparation time: 30 minutes
INGREDIENTS:
PESTO:
600 g nettles
800 g of extra-virgin olive oil
20 g sea salt
60 ml of lemon juice
RISOTTO:
250 g barley
30 ml rapeseed oil
350 g peas (fresh or frozen)
100 g spring onions
1 bay leaf
200 ml bouillon
300 ml vegetable sauce cream
100 g nettle pesto
5 g noble yeast
½ lemon
Sea salt and pepper from the mill
PREPARATION:
Pesto: Wash the nettles well and cut into pieces. If it has too rough stems, remove them. Finely mix with the olive oil, sea salt and fresh lemon juice.
Risotto: Cut the spring onions into rings. Cook the rolled barley in salted water according to the instructions on the package and drain. In the meantime, heat the rapeseed oil in a saucepan, add the spring onions, the peas, the bay leaf and simmer on low heat. Add the poured still warm barley and steam briefly. Add the remaining ingredients, bring to a boil and cook on a low flame to a creamy barley risotto. Season with salt, pepper and fresh lemon juice
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