Barley Risotto with Vegetables
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
241
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 358 mg | (9 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 Tbsp butter
- 100 grams Pearl barley
- 350 milliliters Vegetable broth
- 1 small Zucchini
- 1 carrot
- 80 grams green Peas (frozen)
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 4 Tbsps freshly grated Parmesan
Preparation steps
1.
Peel the onion, chop finely and fry in a pan with butter. Add the barley, sauté briefly and pour in a little broth. Cook, stirring, until the liquid has been completely absorbed and then repeat the process until the broth is used up and the barley is tender (about 35 minutes).
2.
Meanwhile, rinse the zucchini, trim, cut in half lengthwise, remove the seeds and slice into 5 cm (approximately 2 inch) long, narrow strips. Peel the carrot and also slice into narrow strips. Thaw the peas. Heat the oil in a pan and sauté the sliced vegetables for 3-4 minutes and then add the peas. Stir the vegetables into the risotto. Season with salt and pepper and stir in half the cheese. To serve, spoon into glasses and sprinkle with the remaining cheese.
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