Pearl Barley and Morel Mushroom Risotto (Vegan)

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Pearl Barley and Morel Mushroom Risotto (Vegan)
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Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
455
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie455 cal.(22 %)
Protein9 g(9 %)
Fat16 g(14 %)
Carbohydrates56 g(37 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E2 mg(17 %)
Vitamin K9 μg(15 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.2 mg(14 %)
Folate21 μg(7 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6 mg(6 %)
Potassium369 mg(9 %)
Calcium56 mg(6 %)
Magnesium61 mg(20 %)
Iron3 mg(20 %)
Iodine8 μg(4 %)
Zinc1.9 mg(24 %)
Saturated fatty acids2.4 g
Uric acid92 mg
Cholesterol0 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
20 grams dried Morel
100 milliliters dry sherry
3 shallots
3 garlic cloves
800 milliliters Vegetable broth
6 Tbsps olive oil
300 grams Pearl barley
100 milliliters dry white wine (vegan)
salt
freshly ground peppers
2 scallions
fresh Chervil (for garnish)
How healthy are the main ingredients?
olive oilshallotgarlic clovesalt

Preparation steps

1.

Soak the morel mushrooms for about 20 minutes in sherry. Drain the morel mushrooms in a sieve and collect the sherry. Halve the large morels, if necessary, and check for sand. Drain on absorbent paper. Filter the sherry by paper towels.

2.

Peel the shallots and garlic, and chop finely. Bring the vegetable broth to a boil.

Heat the olive oil in a saucepan and saute the shallots and garlic in it until soft while stirring. Add the morel mushrooms and pearl barley, and fry briefly. Add the white wine and sherry, and cook until the barley has absorbed the liquid almost completely. Season with salt and pepper. Cover the barley with vegetable broth and cook over medium heat while stirring for 20-25 minutes. Pour the broth from time to time. Do not add any more broth towards the end of the cooking time. The broth should then be almost completely absorbed and the pearl barley should still have a light bite.

3.

Rinse, trim and cut the scallions into small rings. Stir the scallions into the finished risotto, pour in deep plates, and garnish with fresh chervil.

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