Vegetarian Delicacy

Barley and Mushroom Risotto

Average: 5 (3 votes)
(3 votes)
Barley and Mushroom Risotto
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Health Score:
79 / 100
15 min.
ready in 50 min.
Ready in

Healthy, because

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Nutritional values

Barley is a polished grain: it is full of satiating carbohydrates and the fiber beta-glucan. This has a calming effect on the entire gastrointestinal tract. The fresh chanterelles bring a good portion of iron into the risotto, which we need for the formation of new blood.

To increase the proportion of vegetables in the barley risotto with mushrooms, you can peel 2 carrots, dice them very finely and fry them together with the chanterelles. You can serve a colourful tomato salad with the risotto.

1 each contains
(Percentage of daily recommendation)
Calorie565 cal.(27 %)
Protein23 g(23 %)
Fat27 g(23 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage8.4 g(28 %)
Vitamin A0.6 mg(75 %)
Vitamin D3.1 μg(16 %)
Vitamin E1.5 mg(13 %)
Vitamin K9.4 μg(16 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin19.9 mg(166 %)
Vitamin B₆0.3 mg(21 %)
Folate56 μg(19 %)
Pantothenic acid4.2 mg(70 %)
Biotin26.3 μg(58 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C14 mg(15 %)
Potassium834 mg(21 %)
Calcium143 mg(14 %)
Magnesium83 mg(28 %)
Iron12.7 mg(85 %)
Iodine20 μg(10 %)
Zinc3.7 mg(46 %)
Saturated fatty acids10 g
Uric acid171 mg
Cholesterol76 mg
Complete sugar3 g


1 onion
1 Red chili pepper
20 ozs Chanterelle
3 Tbsps olive oil
9 ozs Pearl barley
9 ozs dry white wine
freshly ground peppers
28 ozs chicken stock (or vegetable broth)
2 Tbsps freshly chopped thyme
2 Tbsps butter
3 Tbsps grated Parmesan (or Pecorino)
1 Tbsp lemon juice
How healthy are the main ingredients?
Chanterelleolive oilParmesanthymeonionsalt

Preparation steps


Peel the onion and chop finely. Rinse the chile, cut in half, remove the stem, seeds and pith and finely chop. Wipe the mushrooms with a damp cloth and either leave whole or cut into pieces.

In a hot pan, heat 2 tablespoons oil and sauté the mushrooms. Remove from the pan. Add the remaining oil and sweat the onion and chile until the onion is translucent. Add the barley and sauté briefly. Pour in the wine, season with salt and pepper and cook until evaporated.

Add a ladleful of stock and simmer, stirring frequently, until almost all liquid is absorbed. Continue to add stock in this manner until the barley is creamy and al dente, about 30 minutes.


During the last 5 minutes, add the mushrooms and thyme.


To serve, stir in the butter, Parmesan and lemon juice and season with salt and pepper.