Barley Mushroom Risotto
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
397
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 12.78 g | (13 %) | ||
| Fat | 23.71 g | (20 %) | ||
| Carbohydrates | 33.18 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.25 g | (14 %) |
more nutritional values
| Vitamin A | 187.97 mg | (23,496 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 0.27 mg | (2 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.68 mg | (62 %) | ||
| Niacin | 7.87 mg | (66 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 49.56 μg | (17 %) | ||
| Pantothenic acid | 2.04 mg | (34 %) | ||
| Biotin | 1.76 μg | (4 %) | ||
| Vitamin B₁₂ | 0.14 μg | (5 %) | ||
| Vitamin C | 5.49 mg | (6 %) | ||
| Potassium | 715.61 mg | (18 %) | ||
| Calcium | 186.82 mg | (19 %) | ||
| Magnesium | 34.21 mg | (11 %) | ||
| Iron | 2.36 mg | (16 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 2.03 mg | (25 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Cholesterol | 47.9 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams mixed Mushrooms (such as enoki, shiitake, porcini, oyster)
- 2 small thyme
- 1 onion
- 1 garlic clove
- 3 Tbsps butter
- 2 Tbsps olive oil
- 250 grams Pearl barley
- 1 bay leaf
- 120 milliliters dry white wine
- 800 milliliters vegetable stock
- 100 grams grated pecorino romano
- 1 tsp older balsamic vinegar
- thyme (for garnish)
Preparation steps
1.
Clean the mushrooms and cut smaller depending on the size. Rinse the thyme, shake dry and pluck off the leaves from the stalk. Peel and finely chop the onion and the garlic.
2.
Heat 2 tablespoons of butter in a pan and fry the mushrooms for about 5 minutes. Remove, heat the oil and sauté the onion and garlic cubes. Add the barley, bay leaves and thyme and cook about 2 minutes. Deglaze with the wine, evaporate and pour in a little stock. Simmer about 12 minutes. Once the liquid is absorbed, add more stock. Continue until the stock is depleted.
3.
Mix the mushrooms into the barley with the remaining butter and half of the cheese. Season with salt, pepper and balsamic and transfer to plates. Serve garnished with thyme and the remaining cheese.
