Pearl Barley Risotto with Mushrooms

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Pearl Barley Risotto with Mushrooms
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
333
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie333 kcal(16 %)
Protein9.76 g(10 %)
Fat18.79 g(16 %)
Carbohydrates30.96 g(21 %)
Sugar added0 g(0 %)
Roughage4.01 g(13 %)
Vitamin A71.06 mg(8,883 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.04 mg(0 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.7 mg(64 %)
Niacin7.85 mg(65 %)
Vitamin B₆0.28 mg(20 %)
Folate50.73 μg(17 %)
Pantothenic acid2.11 mg(35 %)
Biotin1.77 μg(4 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C9.23 mg(10 %)
Potassium739.4 mg(18 %)
Calcium130.72 mg(13 %)
Magnesium32.94 mg(11 %)
Iron2.24 mg(15 %)
Iodine0.91 μg(0 %)
Zinc1.99 mg(25 %)
Saturated fatty acids4.78 g
Cholesterol14.17 mg

Ingredients

for
4
Ingredients
6 cups Mixed Mushrooms (such as enoki; shiitake; porcini; oyster)
4 tablespoons good-quality olive oil (divided)
1 onion (peeled and finely diced)
1.333 cups Pearl barley
1 bay leaf
2 sprigs fresh thyme (leaves picked; plus additional sprigs for garnish)
½ cup dry white wine
3 ½ cups vegetable stock
2 tablespoons fresh Orange juice
2 teaspoons fresh Orange zest
½ cup grated pecorino romano
salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
Mushroompecorino romanoolive oilOrange juicethymeonion

Preparation steps

1.
Clean and trim the mushrooms, roughly chopping any large ones.
2.
Heat 2 tablespoons olive oil in a skillet and saute the mushrooms until tender, about 5 minutes. Remove the mushrooms from the pan; heat the remaining oil and saute the onion until soft and translucent. Add the barley, bay leaf and thyme leaves, and cook for about 2 minutes, stirring frequently to coat the barley. Deglaze the pan with the wine and allow to evaporate. Add stock, 1/2 cup at a time to the barley mixture; cook stirring frequently, allowing the the barley to absorb the stock before adding the next 1/2 cup. Cook the barley for about 15 minutes or until tender. Add additional broth or a little water if necessary.
3.
Stir in the mushrooms, orange juice and zest, and half of the cheese, heat through. Remove the bay leaf, season to taste with salt and ground black pepper and arrange on plates. Serve garnished with thyme sprigs and the remaining cheese.