Barley Risotto with Bacon
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
521
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cut the radicchio in half, remove the stalk, rinse, shake dry, and cut into 1 cm (approximately ½ inch) wide strips. Peel the onion and chop finely.
Heat olive oil and 1 tablespoon butter in a pan and saute the onion until translucent. Add the pearl barley and saute briefly. Pour in the white wine and let simmer. Pour in the water and let soak while stirring. Add more water to cover the barley and cook for about 35 minutes, or until the barley is tender, but still has bite.
Fry the bacon in a nonstick pan until crispy.
2.
Add the radicchio, 2 tablespoons Parmesan and the remaining butter into the barley risotto, and season with salt and pepper. Serve the risotto with the bacon and serve garnished as desired with parsley.
