Pearl Barley Mushroom Risotto
| August 5, 2018 |
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| Servings | Calories Per Serving | Effort |
| 8 | 189kcal | Medium |
Ingredients
- 1 cup portobello mushrooms
- 6 cups vegetable stock
- coconut oil
- 1 onion finely chopped
- 2 cloves garlic
- 2 T rosemary finely chopped
- 1 1/2 cups pearl barley
- 200 g exotic mushrooms sliced
- 1/4 cup coconut cream
Preferences
| No. of Servings: |
| Units: |
Instructions
- Fry the onion in the olive oil. Add the garlic and saute another minute. Add the rosemary and then add the pearl barley and fry until the grain is slightly toasted.
- Add the stock to the barley, one cup at a time, stirring often. Add the sliced portabello mushrooms and continue until the barley is cooked. Once cooked, leave to cool a little and then add the coconut cream.
- In a separate frying pan, fry the sliced exotic mushrooms and stir through the risotto.
Nutrition Facts
Pearl Barley Mushroom Risotto
Amount Per Serving
Calories 189
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 3g
15%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Sodium 10mg
0%
Potassium 319mg
9%
Total Carbohydrates 34g
11%
Dietary Fiber 7g
28%
Sugars 2g
Protein 6g
12%
Vitamin A
2%
Vitamin C
6%
Calcium
2%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
