Barley Risotto with Mushrooms and Goat Cheese
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
467
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 508 mg | (13 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 l Vegetable broth
- 1 shallot
- ½ garlic clove
- 2 Tbsps butter
- 250 grams Pearl barley
- 50 milliliters white wine
- 200 grams Oyster mushrooms
- 2 Tomatoes
- salt
- freshly ground peppers
- 100 grams aged Goat cheese
- 100 grams Whipped cream
- 3 Tbsps chopped parsley
How healthy are the main ingredients?
Oyster mushroomGoat cheeseWhipped creamparsleyshallotgarlic clovePreparation steps
1.
Peel and chop the shallot and garlic. Heat 1 tablespoon of butter in a large pot and sauté the shallot and garlic until translucent. Stir in the pearled barley, wine and vegetable broth, bring to a boil, cover and simmer over low heat for 20 minutes, until the barley is al dente.
2.
Wipe the mushrooms with a damp cloth and cut into 1 cm cubes. Clean mushrooms and cut into 1 cm (approximately 3/8 inch) cubes. Dice the tomatoes.
3.
Heat the remaining butter in a pan and briefly saute the mushrooms and tomatoes. Season with salt and pepper and stir into the barley. Crumble the goat cheese into the barley. Beat the heavy cream until stiff and fold into the barley. Transfer the risotto to a serving dish and garnish with chopped parsley.
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