Barley Risotto with Mushrooms and Comté
28 min 1 serving 710 kcal · 31 g proteinLevel: Beginner
The nutritionist's note
Pearl barley releases its beta-glucans as you stir, creating creaminess without cream. Adding the cheese off the heat stops it turning stringy and preserves the risotto's texture.
Ingredients
1 serving
- pearl barley110 g
- button mushrooms180 g
- grated Comté50 g
- vegetable stock400 ml
- onion60 g
- butter15 g
Method
- 1
Soften the onion and mushrooms for 5 minutes in the butter.
- 2
Add the pearl barley and coat for 1 minute.
- 3
Add the hot stock a ladle at a time, stirring, for 18 minutes.
- 4
Off the heat, stir in the grated Comté and rest for 2 minutes.
Nutrition facts
per serving
| Energy | 710 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 88 g |
| Fat | 25 g |
| Fibre | 12 g |
| Iron | 4.2 mg |
| Vitamin B12 | 1.2 µg |
Potential allergens
- gluten
- lactose
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