Pearl Barley Mushroom Risotto

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Pearl Barley Mushroom Risotto
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 51 min.
Ready in
Calories:
269
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie269 kcal(13 %)
Protein9.44 g(10 %)
Fat14.65 g(13 %)
Carbohydrates27.84 g(19 %)
Sugar added0 g(0 %)
Roughage3.11 g(10 %)
Vitamin A40.17 mg(5,021 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.11 mg(1 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.64 mg(58 %)
Niacin6.14 mg(51 %)
Vitamin B₆0.24 mg(17 %)
Folate42.3 μg(14 %)
Pantothenic acid1.58 mg(26 %)
Biotin1.67 μg(4 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C3.01 mg(3 %)
Potassium610.53 mg(15 %)
Calcium191.38 mg(19 %)
Magnesium32.32 mg(11 %)
Iron1.26 mg(8 %)
Iodine0.75 μg(0 %)
Zinc2.28 mg(29 %)
Saturated fatty acids6.27 g
Cholesterol10.08 mg

Ingredients

for
4
Ingredients
4 ½ cups fresh, mixed Mushrooms (shiitake; oyster; button)
2 tablespoons olive oil
1 onion (peeled and finely chopped)
1 ¼ cups Barley
3 cups Vegetable broth
2 sprigs Basil
½ cup fresh vegan cheese (grated)
1 tablespoon Coconut oil
salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
Mushroomolive oilBasilonionsalt
Preparation

Kitchen utensils

1 Bowl aus Metall, 1 Pot, 1 Whisk, 1 Rubber spatula, 1 Knife, 1 Cutting board, 1 Measuring cups, 1 Immersion blender, 1 Grater, 1 Paper towel, 1 Citrus juicer, 1 Tablespoon, 3 gefrierfeste Bowls (à 500 ml; aus Metall), 1 kleiner ice cream scoop, 1 Plastic wrap oder Alufolie

Preparation steps

1.
Brush or wipe the mushrooms clean and slice. In a skillet over medium-high heat the oil. Add the onions and cook for 2 minutes. Add the mushrooms and cook an additional 3 to 4 minutes.
2.
Add in the barley, stirring until the barley is coated with oil; cook for approximately 2 minutes. Add the broth, 1/2 cup at a time to the barley mixture, cook stirring frequently, allowing the the barley to absorb the broth before adding the next 1/2 cup. Cook about 25 to 30 minutes. Risotto should be almost tender and creamy.
3.
Remove the basil leaves and coarsely chop. Stir basil leaves, cheese, and coconut oil into the risotto. Season with salt and pepper to taste. Serve.